Braised hairtail fish

Overview

Hairtail fish has high nutritional value and few spines. The fried ones taste crispy on the outside and soft on the inside. Braised in braised sauce, it tastes slightly spicy and salty. This time I made it braised.

Tags

• hot dishes
• home cooking
• common dishes
• maternity
• winter recipes
• lunch
• famous dishes
• chicken essence
• chives
• cooking wine
• dried chili pepper
• garlic
• green onions
• hairtail
• old soy sauce
• star anise
• white sugar
• ginger
• salt

Ingredients

Steps

1. 1 Wash the hairtail segments and marinate them with ginger slices, green onion segments, cooking wine and a little salt for 20 minutes.

   

2. 2 Cut the ingredients.

   

3. 3 Chop the Pixian bean paste finely.

   

4. 4 Dry the hairtail skin and fry it in oil. I don't like flour coating. As long as there is no moisture on the skin of the hairtail fish, it will not stick to the pan.

   

5. 5 After frying one side, flip it over.

   

6. 6 Remove when both sides are golden brown.

   

7. 7 Leave some oil in the pan. Add green onions, peppers, ginger slices and garlic slices and saute until fragrant.

   

8. 8 Then add Pixian bean paste and stir-fry until red oil appears.

   

9. 9 Fry the cutlass fish twice.

   

10. 10 Pour some water to cover the hairtail, bring to a boil and add some dark soy sauce and cooking wine. Simmer over low heat.

    

11. 11 After the juice is boiled, add chicken essence and a little sugar and stir-fry until combined.

    

12. 12 The meat spines are separated and full of umami flavor.