【Shaanxi】Kung Pao Boneless Hairtail

Overview

Kung Pao Boneless Hairtail is a dish made after the recipe of Kung Pao Chicken. The hairtail is first deboned and then deep-fried in oil, and then cooked in sauce. It has a sweet and spicy taste and goes very well with rice. It is a good dish for families with elderly people.

Tags

• hot dishes
• home cooking
• cooking wine
• dried chili pepper
• dry starch
• egg
• green onions
• hairtail
• light soy sauce
• old soy sauce
• peanuts
• sugar
• vinegar
• zanthoxylum bungeanum
• salt

Ingredients

Steps

1. 1 Prepare to fish.

   

2. 2 Chop the cleaned hairtail into 10 cm pieces.

   

3. 3 Then fillet the fish close to the bones and cut into 2cm strips for later use.

   

4. 4 Mix flour, eggs and water into a thin paste, add the cut fish into the batter and dip it evenly.

   

5. 5 Add oil to the wok, put the fish dipped in batter into the pan and fry over high heat until golden brown.

   

6. 6 Prepare peanuts and peel them.

   

7. 7 In another pot, fry peanuts over low heat.

   

8. 8 Cut green onions into sections and set aside.

   

9. 9 Mix light soy sauce, dark soy sauce, vinegar, salt, white sugar and cooking wine in a small bowl and mix evenly to make a sauce.

   

10. 10 Leave the oil in the pot, heat it up, add the Sichuan peppercorns and dried chili peppers, and stir-fry over low heat until fragrant.

    

11. 11 Add fried hairtail fish.

    

12. 12 Add fried peanuts.

    

13. 13 Add scallions.

    

14. 14 Add the sauce and stir-fry over high heat until thick, dry and loose.