braised hairtail

Recipe Recommendations

• hairtail appropriate amount
• lettuce appropriate amount
• onion appropriate amount
• Jiang appropriate amount
• octagonal appropriate amount
• dried chili appropriate amount
• soy sauce appropriate amount
• soy sauce appropriate amount
• salt appropriate amount
• white sugar appropriate amount
• cooking wine appropriate amount

• slightly spicy
• burn
• ten minutes
• simple

Steps for braised hairtail

1

Remove the head, viscera and wings of the hairtail, wash it, apply salt and air dry. (You can wipe it two hours in advance, just hang it up and wait for the water to dry, so that the oil will not be cheap when frying.), cut the hairtail into sections, chop the green onions, shred the ginger, cut the dried peppers into small sections, and three star anise.

2

To heat the pan, first wipe the anti-stick pan with ginger slices, put oil in the pan, over medium high heat, fry the hairfish until both sides turn golden. Don't stir when you put it down. The skin will stick to the pan. After frying for a while, you can move the pan. If the skin is ready, you will see the fish moving along.

3

Put appropriate amount of oil in the pan, fry star anise first, ginger, then add hairtail, and then add seasoning.(Prepare in advance to avoid being too busy, 1 spoonful of light soy sauce, half a spoonful of dark soy sauce, 1 spoonful of white sugar, 1 spoonful of cooking wine, 1 bowl of warm water (the fish has been fried, and if cold water is used, the meat will shrink back)), cover, boil over high heat until it tastes, and cook for a while

4

Add chopped green onion and mix well.

5

Place equipment on a plate, place three lettuce leaves on the bottom of the plate, use chopsticks to take out the hairtail and arrange it, and then pour it with juice. Although it was the first time I made hairtail, it was super successful and delicious. If you are afraid of being too spicy, put less dried peppers.

Recipe Categories

• hot dishes
• Summer recipes