Braised hairtail 1. The saury removes its internal organs and dorsal fin, removes its head and tail, cleans it, cuts it into sections with scissors, puts it in a bowl, adds 1 teaspoon of rice wine, puts it in ginger slices, and sprinkles a little salt 15 minutes. 2. Peel and shred ginger, peel and slice garlic, and cut onion into onion root segments and Beijing onion for later use. 3. Drain the salted swordfish, and evenly wrap cassava starch on each section of fish. Add a little more oil to the pot, which is about half the thickness of swordfish. The temperature is 70% hot and fried in the hairtail section. Fry one side thoroughly, then fry the other side until both sides are golden yellow, and drain. 4. Add 1 tbsp sugar, 2 tbsp soy sauce, 1 tbsp rice wine and appropriate amount of white pepper into the bowl and mix well for later use. 5. Leave the remaining oil in the pot and add star anise, onion root segments, ginger slices and garlic dew.
6. Put the fried saury into the pot, pour in the fried sauce, and then add boiling water. It is best for swordfish. 7. Boil and simmer for 5 minutes. Observe that the juice is almost collected. Open the lid and pour 1 tbsp vinegar along the edge of the pot, then collect the juice over high heat. Delicious home-cooked braised hairtail Wrapping tapioca starch on hairtail before frying can isolate the contact between the fillets and the pan and prevent the fillets from sticking to the pan. The oil of fried fish should be slightly wider, and the temperature should be higher after it is put into the pot, so that the fillets can solidify quickly and not stick to the pot easily. You don't have to roll the fish pieces often before frying, in case it breaks. Do you like home cooking braised hairtail? Remember to comment! Friends who love this article come to me, collect, comment and share. If there is anything wrong, welcome to complain and guide. Concerned factors, gastronomy, a large number of high-quality recipes and food video introduction.