Grilled hairtail
Overview
Hairtail has a fresh and tender taste and is one of the most consumed fish on people’s tables. Everyone knows that eating more hairtail fish has many benefits. Eating hairtail not only supplements calcium, but also contains fat, protein, vitamin A, unsaturated fatty acids, phosphorus, iron, iodine and other nutrients. In addition, hairtail fish is warm in nature and sweet in taste. It has the effects of warming the stomach, rejuvenating the skin, nourishing qi, nourishing blood, bodybuilding, strengthening the heart and kidneys, relaxing the muscles and activating blood circulation, reducing inflammation and reducing phlegm, clearing the brain and stopping diarrhea, eliminating fatigue, and improving the spirit and spirit.
Tags
Ingredients
Steps
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Rinse the hairtail, cut into 10 cm long sections, and slice onions, ginger, and garlic for later use. Add minced ginger, 2 tablespoons of cooking wine, and 2 grams of salt to the hairtail fish, mix well and marinate for 10 minutes.
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Pour about 40 ml of water into 30 grams of flour to make a batter and set aside. Put an appropriate amount of oil in the pot,
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After the oil is hot, coat the hairtail fish in batter and fry until golden brown on both sides. Take it out.
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Fry until golden brown on both sides and take it out.
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Take another pot, pour a little cooking oil into the pot, when the oil is hot, add onions, ginger, garlic, and stir-fry 2 star anise until fragrant. This step also helps remove the fishy smell.
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Put the fried hairtail into the pot and stir-fry evenly.
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Add an appropriate amount of hot water to the pot, level with the hairtail, then add 2 tablespoons of dark soy sauce, 1 tablespoon of sugar, 1 tablespoon of rice vinegar, and 1 gram of salt. Bring to a boil over high heat, then reduce to low heat and simmer for about 8 minutes until the juice is reduced.
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Plate
