Braised hairtail fish cubes

Overview

Braised hairtail fish nuggets that taste better than those in restaurants. What’s the point of sucking your fingers? Every time my family makes it, the soup that goes with the steamed buns will be soaked up, and the soup that goes with the rice will be poured out, let alone the fish pieces! Anyway, you don’t have to wash the dishes after eating, haha! I’m advertising this for myself. Anyway, if you like braised hairtail fish, I’ll give it a try when you have time.

Tags

• hot dishes
• home cooking
• lunch
• dinner
• dried chili pepper
• flour
• garlic
• hairtail
• huadiao wine
• light soy sauce
• old soy sauce
• oyster sauce
• star anise
• vinegar
• boiling water
• fine sugar
• ginger
• ginger slices
• peppercorns
• salt
• vegetable oil

Ingredients

Steps

1. 1 Wash and drain the hairtail fish, add shredded ginger, a small spoonful of fine sugar and a small spoonful of salt and marinate for more than half an hour;

   

2. 2 Take a plate and pour an appropriate amount of flour into it. Cut the green onion into sections, slice the ginger, cut the garlic into half, cut the dried chili into small sections, and prepare the peppercorns and star anise;

   

3. 3 Heat the wok over medium-low heat and pour in an appropriate amount of oil. Use chopsticks to pick up a piece of marinated fish and dip it in the flour, then tap off the excess flour;

   

4. 4 Put it into a frying pan and fry until both sides are golden brown. (Tip: Don’t use too much oil for frying the fish. Place the frying pan at an angle and fry the oily side until both sides are slightly brown. Then move to the upper edge and the oil-free part will not stick to the pan. Use residual heat to fry until both sides are golden brown. Continue to add the raw fish wrapped in flour on the oily side and so on. In this way, there will not be too much residual oil left after frying!)

   

5. 5 Fry in turn, take out and set aside;

   

6. 6 Pour vegetable oil into another pot, add garlic, ginger slices, peppercorns and star anise and saute until fragrant;

   

7. 7 Pour in the fried hairtail segments and stir-fry gently evenly to coat the fish pieces with oil aroma. Pour in a small spoonful of vinegar and stir-fry evenly to bring out the vinegar flavor;

   

8. 8 Pour an appropriate amount of water into the pot, add a tablespoon of light soy sauce, a tablespoon of fine sugar, a tablespoon of Huadiao wine, a spoonful of dark soy sauce and a small spoonful of oyster sauce and stir-fry evenly;

   

9. 9 Bring to a boil over medium-high heat;

   

10. 10 Continue to cook until the soup thickens and turn off the heat;

    

11. 11 Take it out of the pot and put it on a plate;

    

12. 12 Finished product pictures

    

13. 13 Finished product pictures

    

14. 14 Finished product pictures

    

15. 15 Finished product pictures

    

16. 16 Recent photo exposure