Braised hairtail fish

Overview

Hairtail has thick meat with few spines and is rich in nutrients. It has the functions of nourishing the spleen, replenishing qi, warming the stomach, nourishing the liver, rejuvenating the skin, nourishing qi, nourishing blood, and strengthening body. It is suitable for people with physical weakness such as dizziness, shortness of breath, fatigue, and malnutrition. It is especially suitable for people with weak spleen and stomach, indigestion, and dry skin. Therefore, people with a poor appetite may consider eating more hairtail in summer.

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• old man
• banquet dishes
• lunch
• aniseed
• cooking wine
• garlic
• hairtail
• onions
• pepper
• vinegar
• white sugar
• zanthoxylum bungeanum
• ginger
• salt
• soy sauce
• vegetable oil

Ingredients

Steps

1. 1 Remove the internal organs and wash the hairtail fish

   

2. 2 Coat both sides of the hairtail fish evenly with flour, cut the green onions into sections, slice the ginger, and fluff the garlic.

   

3. 3 Heat oil in a wok, fry the hairtail on both sides until golden brown, set aside,

   

4. 4 Add onions, ginger, garlic, Sichuan peppercorns, aniseed, and peppercorns, stir-fry until fragrant,

   

5. 5 Add the hairtail, pour in the cooking wine, vinegar, soy sauce, add cold water, salt, sugar, bring to a boil over high heat, then reduce the heat to low and let the flavor last for 4-5 minutes,

   

6. 6 When the soup is reduced, remove and serve on a plate