Delicious and delicious to go with rice: braised hairtail

Overview

How to cook Delicious and delicious to go with rice: braised hairtail at home

Prepare the main raw materials.
Clean the hairtail and cut it into sections. Make a few cuts on the surface of the hairtail to facilitate the flavor.
Dip the hairtail fish in a thin layer of dry flour and shake off excess flour.
Heat a non-stick pan and pour in about 1/2 cup of oil. When the oil is hot, add the hairtail and fry until both sides are golden brown.
Drain off excess oil.
Add aniseed and peppercorns and fry until fragrant.
Cook in cooking wine, add onion, ginger and garlic, stir-fry gently until fragrant, pour in light soy sauce, add white sugar, add dark soy sauce, and add white vinegar.
Turn to low heat, lift up the wok and shake it gently to mix the seasonings together. Fry the fish for about 10 seconds, flip over and fry for another 10 seconds until the hairtail is coloured.
Pour in water and bring to a boil over high heat.
Add salt, reduce to low heat and simmer for about 15-20 minutes, until the soup is gone.
Just add some coriander to enhance the aroma before serving.