Braised hairtail is a classic home-cooked dish that is very popular with the public. The fish is tender, fat and delicious. Except for a big bone in the middle, it has no fine spines. The taste is sweet and sweet, delicate and tender. There is a white film on the skin of hairtail. This kind of "silver fat" can be left or left according to personal preference. Let's share the specific practices of braised hairtail before making it more delicious.

Prepare ingredients

Ingredients: 500g hairtail.

Seasoning: half a root of green onion (20g), garlic seed 1 head, ginger 1 block, 2 pieces of star anise, a little pepper, 2 dried peppers, 2g of soy sauce, 3g of soy sauce, 2g of chicken essence, 2g of extremely fresh flavor, 2g of salt and 2g of cooking wine1.

operating procedure

Step 1: firstly, slaughter the hairtail, remove the head and viscera, and after washing, evenly draw a flower knife on both sides of the hairtail and cut it into 4 cm long sections for later use.

Step 2: Slice ginger, cut scallion into sections, cut shallot into chopped green onion for later use, mix a sauce with a small bowl for later use, and add soy sauce, soy sauce, white sugar and extremely fresh flavor to the bowl for later use.

Step 3: Marinate hairtail with ginger slices, onion segments, salt and cooking wine for 15 minutes.

Step 4: Pick out the hairtail, put it in a container, drain the water and coat both sides of the hairtail with a thin layer of starch.

Step 5: take the pan and boil the oil, pour in a proper amount of vegetable oil when the pan is hot, and add hairtail pieces until the smoke is blue, and fry until the hairtail skin is golden, turn it over and fry the other side.

Step 6: When Huang Shi is fried on both sides, pull the hairtail to one side, add garlic, ginger slices and onion segments to fry for fragrance, pour cooking wine from the side of the pot, add star anise, pepper and dried pepper to stir-fry for flavor, add the prepared juice, add appropriate amount of water and stew for 5 minutes on low fire.

Step 7: When the hairtail is tasty, tighten the soup with strong fire and sprinkle with pepper.

Step 8: Take the hairtail out of the pan and put it on a plate. Sprinkle with chopped green onion, and a fresh and delicate braised hairtail with bright red color will be ready.

Tips

1. If the hairtail is frozen, remember not to soak it in hot water, so as to encourage the fish to soak and not form, and thaw it naturally with cold water.

2. Marinate hairtail in advance. Before frying, control the moisture of hairtail and pat a thin layer of starch, so that the fried hairtail is more tangible.

3. Soaking balsamic vinegar before cooking can help to remove fishy smell and enhance fragrance.