Braised hairtail fish

Overview

A simple fried hairtail fish, with a little thought and a little cooking, such as adding a slightly spicy flavor and lightly searing it with soy sauce, can become a popular dish at holiday family banquets.

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• old man
• dinner with friends
• autumn recipes
• winter recipes
• lunch
• brain-building puzzle
• puzzle and brain supplement
• chives
• cooking wine
• dried red chili pepper
• edible oil
• garlic slices
• hairtail
• light soy sauce
• old soy sauce
• onion and ginger
• sugar
• zanthoxylum bungeanum
• dry flour
• ginger slices
• salt

Ingredients

Steps

1. 1 Clean the hairtail, cut into segments, add appropriate amount of salt, cooking wine and onion and ginger slices, mix well and marinate for 30 minutes;

   

2. 2 Chop the chives and divide them into 2 portions; slice the ginger and garlic; wipe the dried red pepper and Sichuan peppercorns and set aside; put 2 tablespoons of cooking wine, 2 tablespoons of light soy sauce, 2 teaspoons of dark soy sauce and 1 teaspoon of sugar into a small bowl and mix into a sauce;

   

3. 3 Remove the onion and ginger from the marinated hairtail fish, and evenly coat it with a layer of dry flour;

   

4. 4 Add an appropriate amount of cooking oil to the hot pot. When it reaches 60% or 70% heat, shake off the excess flour from the hairtail pieces and put them into the oil pot;

   

5. 5 Fry until golden brown on both sides;

   

6. 6 Drain and set aside;

   

7. 7 Leave a little oil in the pot, add half of the chopped green onions and ginger and garlic slices, and stir over low heat until the aroma comes out;

   

8. 8 Add the dried red chili peppers and Sichuan peppercorns and continue to stir-fry until the chili peppers turn deep maroon;

   

9. 9 Add the hairtail and cook the sauce at the same time;

   

10. 10 Turn over evenly;

    

11. 11 Add an appropriate amount of boiling water to cover about 1/3 of the fish pieces, turn to high heat and bring to a boil;

    

12. 12 When the soup is almost thick, sprinkle the other half of the chopped green onions and serve.