Braised Hairtail Fish

Overview

Hairtail is a fish often eaten in winter. It is rich in nutrients and unique in taste, and is deeply loved by people. The fat content of hairtail is higher than that of ordinary fish, and most of it is unsaturated fatty acid. This fatty acid has a longer carbon chain and has the effect of lowering cholesterol; 2. The scales and silvery white oil layer of hairtail also contain an anti-cancer ingredient, 6-thioguanine, which is beneficial in the auxiliary treatment of leukemia, gastric cancer, lymphoma, etc.; 3. Regular consumption of hairtail has the effect of replenishing the five internal organs; 4. Hairtail fish is rich in magnesium, which has a good protective effect on the cardiovascular system and is helpful in preventing cardiovascular diseases such as hypertension and myocardial infarction. Eating hairtail regularly also has the effects of nourishing the liver and blood, rejuvenating the skin, nourishing the hair and strengthening the body. People with skin allergies or skin diseases should eat with caution. This dish is what I grew up eating and is my mother’s specialty. Follow me and do it.

Tags

• hot dishes
• home cooking
• maternity
• dinner with friends
• winter recipes
• lunch
• garlic
• hairtail
• onions
• star anise
• vinegar
• zanthoxylum bungeanum
• ginger
• salt
• soy sauce

Ingredients

Steps

1. 1 Do not defrost the purchased frozen hairtail. Prepare a new steel wire cleaning ball. Put the hairtail into the sink, open the water faucet, spray the fish with clean water, and use the cleaning ball to scrape the scales. The silver scales on the surface of the hairtail will be cleaned quickly. If it is fresh hairtail, there is no need to remove it. Then use kitchen scissors to cut off the head and tail, cut along the midline of the fish belly until the internal organs can be cleaned, and use your hands to remove the internal organs and the black membrane inside the abdomen

   

2. 2 Clean the hairtail, cut it into appropriate pieces, drain the water or wipe the water on the surface of the dry fish with kitchen paper

   

3. 3 Pour a small amount of oil into the wok and fry the fish pieces in batches until the surface is golden brown

   

4. 4 The fried fish can be put in a crisper box and placed in the refrigerator to freeze. Take out an appropriate amount when eating

   

5. 5 Put the fried fish pieces into the stew pot, add star anise, peppercorns, green onions, ginger slices, soy sauce, vinegar and salt

   

6. 6 Pour in an appropriate amount of water, place on the fire, bring to a boil over medium heat, then turn to low heat and continue to simmer for about 25 minutes. After simmering, continue to simmer for about 1 hour to allow the flavor to develop

   

7. 7 Finished product pictures

   

8. 8 Finished product

   

9. 9 Just eat it with rice, it’s so delicious

   

10. 10 One more