Hairtail is a warm animal, which has the effects of stopping bleeding, invigorating qi and nourishing blood. Hairtail is tender, nutritious, has no fishy smell of ordinary marine fish and has few thorns, so it is an ideal nourishing food. This spiced hairtail is a common practice. It is rich in flavor, and it is a home-cooked dish of Xian Yi, old and young Xian Yi. Like a friend might as well try.
Spiced hairtail
Preparation materials: hairtail 350g, oil 5 teaspoons, salt 1/2 teaspoons, soy sauce 2 teaspoons, cooking wine 2 teaspoons, rice vinegar 1 teaspoon, rock sugar 10g, soy sauce 1 teaspoon, garlic 20g, ginger 15g.
Start making:
1 washing hairtail section; Peel garlic and break it into garlic cloves, then cut into garlic slices; Wash the onions and cut them into sections about 3 cm long; Wash ginger, peel and cut into pieces; Wash the shallots, shred the shallots, and cut the onion leaves into chopped green onions.
2 Put the hairtail section into a large bowl, add salt, cooking wine, scallion section and half a piece of ginger and marinate for about 20 minutes.
3. Remove the onion, ginger and garlic from the pickled hairtail section; Add a little oil to the pot, fry the hairtail section with low fire until both sides are golden yellow, and serve.
4 Pour the remaining oil into the pot. About 70% heat, add garlic slices, ginger slices, fragrant white silk, pepper and star anise and stir-fry until fragrant.
5. Pour a proper amount of boiling water into the hairtail section 1/2, add soy sauce, rice vinegar, soy sauce and crystal sugar, and stir well. Add the fried hairtail section, cover the pot and stew for about 10 minutes, turning hairtail once in the middle.
After the soup is thick, pick out the seasoning inside and sprinkle chopped green onion on the surface to eat.
Tip: the surface of hairtail can be salted with a flower knife, which is more delicious. If you want to make hairtail more fragrant, you can wrap hairtail with thin starch and fry it before cooking.