Boiled Hairtail

2024-08-19 09:28:03 Claypot rice

Ingredients

hairtail 600g
Sichuan Sauerkraut 80g
Bell pepper 1 piece
Two Vitex 2 pieces
Vegetable oil 100g
Salt 1 tsp
Cooking wine 1 small spoon
Pixian Doubanjiang 2 tablespoons
Old ginger 3 slices
Garlic 5 pieces
Scallions 2 pcs
Dried chili 4 pcs
Zanthoxylum bungeanum 1 small spoon
Eight anise 2 pcs
Dry starch 80g
Light soy sauce 1 tablespoon
Balsamic vinegar 1 tablespoon
White sugar 1 small spoon

Steps

1. Prepare hairtail fish;

2. Clean the hairtail, cut it, wash it and dry it with kitchen towel;

3. Add appropriate amount of salt and cooking wine to the hairtail and marinate for a while;

4. Prepare the auxiliary materials: wash and chop the pickled cabbage; wash and dice the bell pepper and wattle sticks; wash and mince the old ginger and scallions; cut the green scallions into chopped green onions; wash and prepare the garlic. Good dried chilies, Sichuan peppercorns, and star anise;

5. Spread dry starch on both sides of the marinated hairtail and shake off excess starch;

6. PotPour an appropriate amount of vegetable oil into it; the amount of oil is a little more than usual for cooking;

7. Add the hairtail and do not turn it; shake the pot and the hairtail will move accordingly, then turn the hairtail over; when the hairtail can shake again, you can start the pot;

8. Take out the fried hairtail;

9. Heat another oil pan, add Pixian bean paste and stir-fry until fragrant;

10. Add sauerkraut and stir-fry until fragrant;

11. Pour into two large bowls of water;

12. Add minced ginger, minced scallions, garlic, dried chili peppers, peppercorns, and star anise; then add an appropriate amount of light soy sauce, balsamic vinegar, and white sugar;