Braised hairtail fish

Overview

How to cook Braised hairtail fish at home

Tags

• hot dishes
• aged vinegar
• cooking wine
• corn starch
• dried red chili pepper
• flour
• garlic
• green chili
• hairtail
• light soy sauce
• onions
• white sugar
• zanthoxylum bungeanum
• ginger
• salt

Ingredients

Steps

1. 1 Clean the hairtail, cut into sections, and marinate with cooking wine and salt for 15 minutes.

   

2. 2 Cut the red pepper diagonally into two strips, cut the onion into sections, slice the ginger, cut the garlic in half, and cut the green pepper into cubes.

   

3. 3 Mix flour and starch in a 1:1 ratio.

   

4. 4 Apply a thin layer of flour to the hairtail segments (tap the excess flour lightly with chopsticks to shake off)

   

5. 5 Heat oil over medium-low heat, add fish pieces, fry on both sides until golden brown, remove and set aside.

   

6. 6 Discard the oil in the pot (or use another pot), pour in a little oil (less than half the oil for normal stir-fry), add Sichuan peppercorns, red peppers, green onions, ginger slices, and garlic slices and stir-fry until fragrant.

   

7. 7 Add light soy sauce, half a tablespoon of cooking wine, sugar, mature vinegar, a pinch of salt (optional) and a small bowl of water and bring to a boil. Add the fish pieces (the amount of water is slightly lower than the fish pieces, if the water is not enough, add a little more)

   

8. 8 Cover the pot and simmer over low heat for 10-15 minutes, turning the fish pieces over once in the middle. When the soup thickens, add the green chili and stir-fry a few times.