braised hairtail
Tougu fresh hairtail is generally used for steaming and eating its original flavor. But my son liked to eat it braised, so he braised it with this hairtail. In order to eat its original flavor, I put less seasoning, only add soy sauce, salt and a little sugar to taste it, and add a shallot to enhance the aroma. The fat and fresh East China Sea hairtail tastes great.
- salty and fresh
- burn
- ten minutes
- ordinary
Steps for braised hairtail
1
Clean up a fresh hairtail and cut it into sections.
2
Pour the oil into the pan and heat it up, add the onion roots and stir-fry until fragrant.
3
Add hairtail, add soy sauce, salt and sugar to taste, and add appropriate amount of water.
4
Cover the lid and cook over medium high heat until the soup is thick.
5
Sprinkle with chopped green onion and turn off the heat.
6
Remove from the pot and plate.