braised hairtail
By JustonKunde
The fish meat is tender, fat and delicious. Except for the big bone in the middle, the fish body has no fine thorns. It is very suitable for children and people who are afraid of fish bones. Hairtail belongs to a sea fish with extremely high nutritional value. It is generally used for steaming, braising or dry-frying. Frequent consumption of hairtail can soothe the appetite, warm the stomach, replenish the deficiency and moisturize the skin. It can also treat symptoms such as body weakness after illness, postpartum milk deficiency and traumatic bleeding. It has a tonic effect.
Recipe Recommendations
- hairtail appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- oil appropriate amount
- white sugar appropriate amount
- MSG appropriate amount
- soy sauce appropriate amount
- onion appropriate amount
- garlic appropriate amount
- Jiang appropriate amount
- aniseed appropriate amount
- pepper appropriate amount
- liquor appropriate amount
- eggs appropriate amount
- salty and sweet
- burn
- half an hour
- ordinary
Steps for braised hairtail
1
Wash the hairtail, cut it into sections, marinate with salt, white wine and pepper for 20 minutes.
2
Cut the green onions into sections, slice the ginger, and pat the garlic with a knife.
3
Beat the eggs into a bowl.
4
Raise the oil and heat the oil.
5
The hairtail is covered with egg liquid.
6
After the oil is hot, add the hairtail.
7
Fry until golden brown over medium heat, remove and control the oil.
8
Take a clean small bowl and add a little salt, sugar, cooking wine, vinegar, soy sauce and water.
9
Leave the bottom oil in the pan and saute the ingredients until fragrant.
10
Saute chives, ginger and garlic.
11
Pour in the prepared bowl juice.
12
Add in the fried fish segments, bring to a boil over high heat, then turn to low heat, and cook until the soup becomes sticky and mushy.