Hairfish food is different:
Avoid frying hairtail in butter or sheep oil; do not eat it with licorice or schizonepeta.
braised hairtail
Recipe Recommendations
- salty and sweet
- burn
- half an hour
- ordinary
Steps for braised hairtail
1
Remove the scales and internal organs of the hairtail, wash and cut into diamond-shaped pieces, marinate with salt, high-quality white wine, and pepper for ten minutes.
2
Cut the green onion into sections, slice the ginger, beat the garlic, beat the eggs, and prepare the star anise.
3
Dip the marinated hairtail in the beaten egg liquid.
4
Pour the oil into the pan, heat it to 70% heat, adjust to medium heat and start frying the fish, wait until both sides are fried until golden brown, and serve for later use.
5
Pour away the oil from frying fish in the pan and waste it, clean the pan. Remove the pan and pour in the oil, drain and add the pepper from the pickled hairtail, then add star anise, spring onion, ginger slices, and scattered garlic.
6
After smelling the aroma, add the hairtail, pour in boiling water (no cold water), add soy sauce, soy sauce, and white sugar after passing the fish. Finally, pour rice vinegar along the edge of the pan, cover the lid immediately, and simmer over medium heat for 10 minutes.
7
Open the lid and change to high heat to collect the soup, and wait until the soup becomes thick.braised hairtail Make Tips
1. Marinating with high-proof white liquor can remove the fishy smell; cooking wine is less effective. Beijing Erguotou is generally available in supermarkets, at 1.10 yuan a bottle.
2. Chilled hairtail is better than frozen hairtail; it is fresher and has a better texture. The way to distinguish them is by looking at the scales: chilled hairtail is shiny silvery-white, while frozen hairtail is slightly yellowish.
3. Drizzling rice vinegar along the edge of the pot can make the cooked hairtail taste more fragrant.