Braised hairtail with onions
Overview
Hairtail fish, also known as bandfish and toothed hairtail fish, belongs to the order Perciformes and the hairtail family. Hairtail contains more unsaturated fatty acids, and the fatty acid carbon chain is longer, which can lower cholesterol. It is an ideal nourishing food for the elderly, children, and pregnant women. Traditional Chinese medicine believes that it can harmonize the appetite, warm the stomach and replenish deficiency, as well as moisturize the skin and beautify the skin. However, people suffering from sores and scabies should eat less. I went to the market a few days ago and bought two hairtail fish. Braised a large one and a small one. I happened to have an onion at home to cook with it, so I had both meat and vegetables.
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Ingredients
Steps
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Prepare ingredients.
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Clean the internal organs of the hairtail, scrape off the silvery things on the surface of the hairtail, and cut it into sections. Put it in a container, add appropriate amount of salt and rice wine and marinate for about half an hour to an hour.
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After the hairtail fish is marinated, sprinkle evenly with appropriate amount of flour.
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Heat an appropriate amount of oil in a pan, coat the hairtail with an appropriate amount of flour from both sides, and fry in a non-stick pan over low heat.
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Fry one side until slightly brown and then fry the other side.
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Cut the onion into small pieces, shred the ginger, and chop the garlic and set aside.
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After the hairtail is fried, push it aside and add the onions and saute until fragrant.
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When the onions are slightly soft, add half a bowl of water and simmer.
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When the water is boiled until about one-third is left, pour in the well-mixed cornstarch and gravy (raw cornstarch and gravy: mix cornstarch, soy sauce and water).
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Finally, the juice can be collected over high heat.
