Braised Hairtail with Mushrooms
Overview
This is the first time I made mushrooms and hairtail together. I didn’t expect that my baby would praise it greatly. The mushrooms are tender and delicious, and the hairtail doesn’t have any fishy smell. It’s a great dish to go with rice. Today, I did not use the method of coating the hairtail in starch but frying it, which is healthier. Of course, a nutritious and delicious dish cannot be separated from good raw materials. The mushrooms used today are Xinnong organic vegetables provided by Xinyuan Sunshine Company. The mushroom meat is plump and thick, with a smooth texture. The hairtail is also a carefully selected hairtail with good texture. Pairing the two together, combining meat and vegetables, is nutritious and delicious...
Tags
Ingredients
Steps
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Prepare raw materials
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Cut mushrooms into slices
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Clean the hairtail and cut it into sections. Cut a few slits into each section to make it easier to taste
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Cut the ginger into slices and the green onions diagonally into small sections
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Add an appropriate amount of cooking wine, salt and soy sauce to the hairtail, add ginger and green onions, and marinate for 15 minutes (I couldn't find the picture for this step); add an appropriate amount of soy sauce, starch, a little oyster sauce, and white vinegar to the bowl, add an appropriate amount of cold boiled water, and make a bowl of juice for later use
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Heat the pan, pour in an appropriate amount of oil, add the hairtail and fry on both sides until golden brown, set aside
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Leave the oil for frying the hairtail in the pan, heat it to 70% heat, add ginger, green onions, and mushroom slices, stir-fry until it changes color, add a little salt and stir-fry
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Add the fried hairtail, toss gently a few times, and combine with the mushrooms
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Add the prepared bowl of juice
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When the soup becomes less, take it out of the pot
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Braised hairtail with mushrooms is ready
