Homemade stewed hairtail

Overview

How to stew hairtail. The key to stewing hairtail is that the soy sauce must be sautéed, otherwise the flavor will not come out. Another point is white sugar. White sugar is not added for sweetness, but for freshness. Yes, you heard it right. Adding an appropriate amount of white sugar when stewing fish can make the fish taste fresher and more delicious, and also make the soup thicker.

Tags

• hot dishes
• home cooking
• preparing meals
• lunch
• dinner
• cooking wine
• edible oil
• hairtail
• onions
• sugar
• ginger
• salt
• soy sauce

Ingredients

Steps

1. 1 Remove the internal organs of the hairtail, clean it, cut it into appropriate-sized pieces, marinate in cooking wine and soy sauce for 30 minutes to remove any fishy smell.

   

2. 2 Put an appropriate amount of cooking oil into the pot and sauté the onion and ginger until fragrant.

   

3. 3 Add a little soy sauce and sauté until fragrant.

   

4. 4 Add an appropriate amount of water to boil, just enough to cover the hairtail, and add a little sugar and salt to taste.

   

5. 5 After boiling, place the hairtail segments in the pot. Pour away the marinated sauce directly, do not put it in the pot.

   

6. 6 Bring to a boil over high heat, then reduce to low heat and simmer for about 15 minutes. When the soup is almost gone, turn off the heat. Sprinkle with chopped green onion and coriander and serve.