Braised hairtail fish

1. First, we prepare the ingredients: 4 to 5 pieces of garlic, flatten them and place them in a basin, cut a small piece of ginger into diamond-shaped slices, and cut the green onion into small pieces. , put together with ginger and garlic, grab 10 grams of dried chili pepper and two star anise.

2. Next, let’s deal with the hairtail, one hairtail, and scrape off the fish scales. The scales of the hairtail are a treasure. They belong to egg scale lipids and are relatively nutritious. You can use them without scraping them off because you don’t like fish scales. Here I removed part of it.

Remove the gills, cut the belly, remove the internal organs, and use scissors to cut off the fins on the back of the fish. After cleaning, cut off the head of the fish first. In order to better absorb the flavor, add fins on the fish every time. Make cuts every 1 centimeter. The cuts should not be too deep. After cutting both sides, chop into long sections of about 6 centimeters.

Put the hairtail segments into a basin and sprinkle with cornstarch. This will make it easier to color and taste when cooking the hairtail.

3. After the preparations are done, we fry the hairtail and heat the oil in the pot. When the oil temperature is 60% hot (the oil surface is slightly smoking), add the hairtail piece by piece. This Turn on low heat during the process.

Fry the hairtail slowly for about 3 minutes until both sides are golden and the inside is thoroughly fried and the spines are crispy. This will give a better texture, then pour it out to control the oil and set aside.

4. Next, we start to braise hairtail, leave a little oil in the pot, add onion, ginger, garlic, star anise, dried chili and stir-fry together. After the garlic is fragrant, add a spoonful of watercress. Sauce, stir-fry until the red oil comes out, and pour in an appropriate amount of cooking wine. The cooking wine will evaporate when exposed to heat. During the evaporation process, part of the fishy smell will be taken away.

5. Add an appropriate amount of water to cover the hairtail, pour in oyster sauce, and light soy sauce to add flavor to the soup. Add dark soy sauce to give the base color. The cooked hairtail will look better.

6. Start seasoning, add one spoonful of thirteen spices, one spoonful of pepper, one spoonful of salt, and one spoonful of chicken powder. After the water boils, add the fried hairtail and stir it gently. , cover the pot and simmer over low heat for five minutes.

After 7.5 minutes, the hairtail has been cooked through and is basically flavorful. Add a spoonful of sugar, pour in balsamic vinegar, add a little water starch, and start to reduce the soup. When the soup becomes thick, pour in Sesame sesame oil, the braised hairtail is ready and ready to be plated.