How to cook braised hairtail?

Braised hairtail is a classic home-cooked dish, which is deeply loved by the public. This fish is tender, fat and delicious. It has no spines except a big bone in the middle. The taste is sweet with sweetness, delicate and smooth. Hairtail has a white film on its skin. This kind of "silver fat" can be left or not according to personal preference. The following is the specific method of braising hairtail.

Prepare ingredients

Ingredients: 500g hairtail.

Seasoning: half root of green onion (20g), 1 garlic, 1 ginger, 2 star anise, a little pepper, 2 dried peppers, 2g soy sauce, 3g soy sauce, 2g chicken essence, 2g delicious, 2g salt, 10g cooking wine and balsamic vinegar.

operation sequence/order

Step one:

Slaughter the hairtail first, remove the head and viscera, clean it, evenly draw flower knives on both sides of the hairtail, and cut it into 4 cm long sections for later use.

Step two:

Slice ginger, cut onion into sections, cut onion into chopped green onion for use, mix a sauce with a small bowl for use, and add soy sauce, soy sauce, sugar and fresh essence to the bowl for use.

Step 3:

Marinate hairtail with ginger slices, onion segments, salt and cooking wine 15 minutes.

Step 4:

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

Step five:

Take hot oil out of the pan, pour proper amount of vegetable oil when the pan is hot, add hairtail pieces when the smoke turns blue, fry until the skin of hairtail is golden, and turn over and fry the other side.

Step 6:

When Huang fried both sides, he pulled the hairtail aside, added garlic, ginger slices and scallions to stir fry until fragrant, poured cooking wine from the side of the pot, added star anise, pepper and dried pepper to stir fry until fragrant, added the prepared juice, added appropriate amount of water and simmered for 5 minutes.

Step 7:

After the hairtail is tasted, tighten the soup with strong fire and sprinkle with pepper.

Step 8:

Take the hairtail out of the pan and put it on the plate, sprinkle with chopped green onion, and a fresh and tender braised hairtail is ready.

skill

1. If it is frozen hairtail, remember not to soak it in hot water, so that the fish can be soaked without forming, but naturally thawed with cold water.

2. Marinate hairtail in advance. Control the moisture of hairtail before frying and pat a thin layer of starch, so that the fried hairtail has more texture.

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