Braised hairtail fish

Overview

How to cook Braised hairtail fish at home

Cut off the head, tail and fins of the hairtail, remove the internal organs and black membrane, wash and cut into sections.
Add shredded ginger, Sichuan peppercorns, salt, and pepper, pour in white wine, mix well, and marinate for more than 30 minutes.
Coat the hairtail fish with a thin layer of starch.
Pour cooking oil into the pot and heat until it is 60% hot. Add the hairtail one by one and fry over medium heat.
Fry until both sides are slightly brown, remove and control oil.
Pour a small amount of cooking oil into the pot, add onion, ginger, garlic and chili and stir-fry until fragrant.
Add the hairtail, pour in the water that just covered the hairtail, add cooking wine, rock sugar, dark soy sauce, vinegar, and salt.
Bring to a boil over high heat, simmer over medium-low heat until the soup thickens, and turn over to the other side to collect the juice.
Take out the hairtail and put it on a plate.