Braised hairtail fish

Overview

How to cook Braised hairtail fish at home

Tags

• hot dishes
• home cooking
• seafood
• maternity
• summer recipes
• banquet dishes
• dinner
• cooking wine
• dried chili pepper
• garlic
• hairtail
• onions
• starch
• thirteen incense
• white sugar
• white vinegar
• zanthoxylum bungeanum
• ginger
• salt
• soy sauce

Ingredients

Steps

1. 1 Cut the hairtail into 6 cm long sections and score both sides with a few knives to make it easier to savor.

   

2. 2 Add appropriate amount of salt, cooking wine and thirteen spices, marinate for 30 minutes

   

3. 3 Prepare garlic slices, ginger slices and chopped green onion

   

4. 4 Coat the marinated hairtail with starch and set aside.

   

5. 5 Put oil in the pot, not too much oil, just enough to cover the hairtail. When the oil temperature is 60% hot (insert a bamboo chopstick into the pot, and you can see small bubbles quickly forming around the chopstick, it means the oil temperature is enough), add the hairtail, do not flip it immediately after putting it in the pot, fry for a while, shake the pot gently, and feel that the hairtail can shake, then turn it over.

   

6. 6 Fry until golden brown, remove and set aside.

   

7. 7 Put appropriate amount of salt, cooking wine, soy sauce, white vinegar, white sugar and a small amount of water in a bowl

   

8. 8 Heat cold oil in a pan, add peppercorns, dried chili segments, onions, ginger and garlic, stir-fry until the onions and ginger are brown, then remove all the auxiliary ingredients

   

9. 9 Pour the fried hairtail into the fried oil.

   

10. 10 After stir-frying for a few times, pour in the prepared sauce and bring to a boil over high heat. When the soup is gone, remove from the pan.