Fish is one of the most indispensable dishes during the Spring Festival. Grass carp, carp, and hairtail can be braised, steamed, or dry-roasted. You can eat it any way you want. There is fish every year!
Hairfish is a dish that often appears on our table. Whether it is dry fried or braised, it is my daughter and my favorite.
braised hairtail
By WaltonLesch
Recipe Recommendations
- hairtail appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- white sugar appropriate amount
- chicken essence appropriate amount
- salty and fresh
- burn
- half an hour
- simple
Steps for braised hairtail
1
Wash the hairtail, remove the internal organs, scrape off the scales, that is, the white layer of the skin, cut it into sections, add a little salt and cooking wine and marinate for 20 minutes.
2
Green onions, ginger and garlic are indispensable for making any fish.
3
Pour the oil into the pan, and when it is 70% hot, add the fish and fry it until golden brown.
4
The fish is very cooked, but it can actually be eaten now. I like to eat it dry, so I can fry it again and eat it with steamed buns. It's great.
5
Add onions, ginger and garlic to fry the remaining oil from the fried fish, add a small bowl of water, add salt, sugar, vinegar, soy sauce, and a little cooking wine.
6
Pour in the fried hairtail and cook together.
7
Until the juice is almost dry, add a little chicken essence before taking out the pan.braised hairtail Make Tips
The color is tempting and the soup is rich. Remove the thorns on both sides and it's very enjoyable to eat. You know. It goes well with rice and steamed buns.