Braised hairtail is the most classic and homely recipe. It can be served as a hot dish or as a cold
Ingredients
- hairtail 2-3
- Eggs 1
- Onion 1 paragraph
- Ginger 2 slices
- Garlic 2 cloves
- Light soy sauce 2 spoons
- Oyster sauce 1 spoon
- Dark soy sauce Half spoon
- Sugar Half spoon
- Salt 1 and a half spoons
- White pepper half a spoonful
- Cooking wine 1 spoon
- Eight anise 2 pcs
- Cinnamon 1 paragraph
Steps
1. Take the frozen hairtail out of the refrigerator and defrost it naturally. It is best not to rinse the frozen fish with hot water when thawing it, as it will make the fish more brittle and melt naturally.Best, or rinse it with cold water.
2. After thawing the hairtail, scrub the surface clean. In fact, it is not necessary to scrub it so clean. The silver layer on the surface of the hairtail is actually silver scales with extremely high nutritional value, which contains natural antioxidants. Cancer components, silver scales are not the source of the fishy smell.
3. Cut open the belly of the hairtail, take out the dirt, and cut off the gills. The black film in the fish body and the dirt on the fish bones are the main sources of fishy smell, so it must be To be washed clean.
4. Squeeze the water out of the cleaned hairtail and cut it into six to seven centimeter hairtail segments.
5. Sprinkle a spoonful of salt, half a spoonful of white pepper, and a small egg.
6. Use your hands to spread the eggs and spread them evenly. The reason for adding the eggs is firstly to make the fried color more golden and beautiful, and secondly to prevent oil stars from getting everywhere during frying. splash. Mix well and marinate for 15 minutes.
7. Heat the oil in the pot until it is 60 to 70% hot, add the marinated fish segments and fry them. Do not rush to flip them when they are first put into the pot. Fry one side until golden and slightly hard, then flip them. , otherwise the fish will break easily.
8. Flip and fry the other side until golden brown.
9. Remove the fried hairtail to control oil and set aside.
10. Leave the base oil in the pot, sauté the onion, ginger and garlic until fragrant, and fry the star anise and cinnamon until fragrant.
11. Add the fried fish segments and stir-fry for a few times.
12. Add hot water to cover the hairtail slightly, add oyster sauce, light soy sauce, dark soy sauce, sugar and appropriate amount of salt. After the fire comes to a boil, turn to medium-low heat and simmer for 10 minutes to add flavor. Finally, turn to high heat to reduce the juice and color, and then serve on a plate. The color will become thicker after the juice is collected, so don’t adjust the color too much before collecting the juice.
13. Classic and homemade braised hairtail product.
14. Details of the classic and homely braised hairtail.
Tips
- 1. The silver scales on hairtail fish depend on personal habits. You can keep them or wash them off, but the internal organs must be cleaned, especially for fish. If the black membrane inside the abdomen and the dirt on the fish spine are not removed, the hairtail fish will have a strong fishy smell.
- 2. Adding an egg when marinating can make the fried fish segments more golden and beautiful.
- 3. The taste of braised pork is salty and sweet, so adding a little sugar is necessary.
- 4. Put the fish segments in the pot and bring to a boil over high heat, simmer over low heat in the middle, and finally reduce the juice over high heat.
