Braised hairtail fish

Overview

Hairtail has the functions of nourishing the spleen, replenishing qi, warming the stomach, nourishing the liver, rejuvenating the skin, nourishing qi, nourishing the blood, and strengthening the body. Here, special emphasis is placed on the East China Sea hairtail, because the meat of the East China Sea hairtail is tender and delicate, and its appearance is not as smooth and bright as the ocean or imported hairtail from Fujian, and it is not as big as the ocean hairtail. It usually costs 200-300 per piece. It can be regarded as a large hairtail, but the taste is not comparable to that of pelagic and imported hairtail. You may not feel it when eating a plate of hairtail alone, but if you eat East China Sea hairtail and pelagic hairtail at the same time, you will clearly feel the tenderness and delicateness of East China Sea hairtail. When I lived in the southwest, I didn’t know much about seafood. Now that I live on an island, I pay more attention to the requirements for raw seafood ingredients and cooking. Seafood does not require too much seasoning to cook. Even if you put a bowl of water in and cook it, it will make your taste buds more happy. Unless the seafood is not fresh, it will be heavily seasoned, pickled or fried. Of course, everyone's taste is different, and this is purely a personal opinion.

Tags

• private kitchen
• braised soy sauce
• cooking wine
• east china sea hairtail
• onions
• sugar
• ginger
• salt

Ingredients

Steps

1. 1 Remove the internal organs of the hairtail, wash and cut into sections, about 5-6CM/section, shred the ginger, cut the onion into flowers and set aside (drain the hairtail slightly)

   

2. 2 You don’t need too much oil to stir up the oil in the pan. Today’s hairtail fish itself has a good oil content

   

3. 3 Heat the oil and stir-fry the ginger until fragrant

   

4. 4 Put the hairtail in and gently shake the pot. Do not use a large spatula to turn it. This can save effort. Just shake it gently, no need to stir-fry

   

5. 5 Add cooking wine, braised soy sauce (you can use light soy sauce if there is no braised sauce), salt, salt, and water (this step is to show that the hairtail is not stir-fried, so I took a picture). After adding the seasonings, you must add water, otherwise the pot will be burned

   

6. 6 Add slightly more water than the hairtail (add cold water, do not use hot water, otherwise the fish will be fishy), cover and cook

   

7. 7 Boil until the water is reduced and the juice is reduced. Pour into a plate with chopped green onions and serve