Braised Crispy Hairtail

Overview

My son rarely eats fish because he is afraid of the bones, so he made braised hairtail. After the fish is braised in a pressure cooker, he is no longer afraid of the bones. I hope it will be good for my son to eat more fish😄

Tags

• hot dishes
• home cooking
• braised soy sauce
• cooking wine
• dried chili pepper
• egg
• flour
• garlic
• hairtail
• light soy sauce
• onions
• star anise
• white sugar
• white vinegar
• zanthoxylum bungeanum peel
• fragrant leaves
• ginger
• salt

Ingredients

Steps

1. 1 Thaw the whole package of hairtail in cold water. After thawing, clean and rinse the fish.

   

2. 2 Pour the dried hairtail into the cooking wine, peppercorns and salt and marinate for half an hour. Beat the eggs, cut the green onions, slice the ginger, and smash the garlic. Add light soy sauce, braised soy sauce and sugar to a bowl and add a small amount of cold water and set aside.

   

3. 3 Add oil to the pan, roll the marinated fish into the egg wash, then coat in flour, and fry in the pan until both sides are brown.

   

4. 4 Take out the fried fish.

   

5. 5 After the oil is hot, add onion, ginger, garlic, star anise, bay leaves, and dried chili peppers. Stir-fry until fragrant. Pour in the fish, then pour in the sauce. Stir-fry and then add an appropriate amount of water. Do not add too much water.

   

6. 6 Pour all the fish in the pan into the pressure cooker and press for fifteen minutes until crispy.

   

7. 7 After pressing, pour the sauce from the pressure cooker into a wok over high heat to collect the juice. Just before taking it out of the pot, add a small amount of white vinegar to the side of the pot, then scoop it out and eat.