How to cook braised hairtail? Do you want fried?

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, depending on personal preferences. Let's share the specific method of braised hairtail first, and then make it more delicious.

Prepare ingredients

Ingredients: 500g hairtail.

Seasoning: half a root of green onion (20g), garlic 1, ginger 1, 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 1: firstly, the hairtail is slaughtered, the head and internal organs are removed, after washing, flower knives are evenly drawn on both sides of the hairtail and cut into 4 cm long sections for later use.

Step 2: Slice the ginger, cut the onion into sections, cut the onion into chopped green onion for later use, mix a sauce with a small bowl for later use, and add soy sauce, soy sauce, sugar and fresh essence to the bowl for later 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 5: Boil the oil in a pan, pour in a proper amount of vegetable oil when the pan is hot, add the fish fillets until the smoke turns blue, fry until the skin of the fish fillets is golden, and turn over and fry the other side.

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

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 pot and put it on a plate. Sprinkle with chopped green onion, and a delicious and bright red braised hairtail will be 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.