Braised hairtail is tender and delicious, with no fine spines, which is very suitable for children and some people who are afraid of fishbones. Braised hairtail is tender, purple, salty and sweet. This dish is bright red in color, tender in fish and salty and sweet in taste. This is a very delicious dish.

Braised Hairtail in Brown Sauce

1. Slice hairtail into 5cm-long sections, add 1/3 tbsp salt, 1 tbsp cooking wine, 1 tbsp soy sauce and 1/2 tbsp corn flour, grab well, and marinate for 15 minutes; Slice ginger, garlic and onion.

2. Take an empty bowl, add 1/3 tbsp of salt, 1 tbsp of cooking wine, 1/3 tbsp of white sugar, 1/2 tbsp of corn starch, 1 tbsp of soy sauce and 1/2 tbsp of water, and mix with shallots, scallions, scallions and scallions.

3. Beat the eggs into a bowl and beat them evenly into egg liquid for use; Remove the head and tail from the green onion, cut it into sections, and then shred it.

4. Heat 1 bowl of oil in the pot, first wrap the hairtail with a layer of egg liquid, then put it in the pot and fry until both sides are golden, and then drain the oil.

5. Pour the remaining oil into the pot, saute the green onions, pour the hairtail and the prepared sauce, boil over high fire and stew for 5 minutes. You can serve the soup when it is thick.

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