Braised hairtail fish is a classic home-cooked dish that is very popular among the public. The fish is tender, fat and delicious. Except for a big bone in the middle, there are no thorns on the body. The taste is sweet, delicate and tender. There is a white film on the skin of hairtail. This "silver grease" can be removed or not according to personal preference. Here is the specific method of braised hairtail

Prepare ingredients

Ingredients: hairtail 500 Grams

Seasoning: half a green onion (20 grams), 1 head of garlic, 1 piece of ginger, 2 star anise, a little Sichuan peppercorns, 2 dried chili peppers, 2 grams of dark soy sauce, 3 grams of light soy sauce, oyster sauce 3 grams, 2 grams of chicken essence, 2 grams of very fresh flavor, 2 grams of salt, 10 grams of cooking wine, a little balsamic vinegar, pepper, appropriate amount of cornstarch and vegetable oil

Operation steps

Steps 1:

First kill the hairtail, remove the head and internal organs, wash and evenly draw a line on both sides of the hairtail, then cut it into 4 cm long sections for later use

Step 2:

Slice the ginger, cut the scallions into sections, chop the scallions and set aside. Use a small bowl to make a sauce and set aside. Add light soy sauce, dark soy sauce, oyster sauce, white sugar, and a very fresh flavor to the bowl and set aside.

Step 3:

Use ginger slices, green onions, salt and cooking wine to marinate the hairtail 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:

Heat the pan and heat the oil. Pour in an appropriate amount of vegetable oil and heat. When it starts to smoke, add the pieces of hairtail, and fry until the skin of the hairtail is golden brown. Turn over and fry the other side.

Step 6:

When both sides are brown, pull the hairtail to one side. Add garlic, ginger slices, and green onion segments and fry until fragrant. Pour in cooking wine from the side of the pot, add star anise, peppercorns, and dried chili peppers and stir-fry until fragrant. Add the prepared sauce, add an appropriate amount of water, and simmer over low heat for 5 minutes. Minutes

Step 7:

When the hairtail fish is fragrant, tighten the soup over high heat and sprinkle with pepper

Step 8:

< p> Take the hairtail out of the pan and put it on a plate, sprinkle with chopped green onion, and a tender, delicate, red-colored braised hairtail is ready

Tips

1. If it is frozen For hairtail, be sure not to soak it in hot water, otherwise the fish meat will not take shape after being soaked. Use cold water to defrost it naturally

2. The hairtail should be marinated in advance, and the hairtail should be dried before frying. A layer of starch, so that the fried hairtail will be more tangible

3. Drizzle balsamic vinegar before serving, which can remove the fishy smell and increase the aroma