[Simple yet delicious] Braised hairtail with radish

Overview

[Simple yet delicious] Stewed hairtail with radish This is another hairtail delicacy~~~ Different from the hairtail cooked in the past, this dish is very simple~~~ It is not the spicy flavor that Sichuan people love, nor does it have a fancy appearance~~ Everything is so simple and unpretentious~ However, after you taste it, you will be amazed by its deliciousness~~ And it is simple to make, so it is worth a try~~~~ Just like ordinary living beings, they actually have their own wonderful features~~

Tags

• hot dishes
• home cooking
• chinese banquet
• old man
• autumn recipes
• banquet dishes
• lunch
• replenish your heart
• nourish the heart
• changbai radish
• cooking wine
• dry starch
• hairtail
• light soy sauce
• old ginger
• old soy sauce
• rock sugar
• stock
• green onions
• pepper
• salt
• vegetable oil

Ingredients

Steps

1. 1 Prepare the raw materials: hairtail, white radish, green onions, and ginger slices;

   

2. 2 Wash the hairtail, cut it, then use scissors to open the belly of the hairtail and tear off the black membrane. The gills need to be torn off at the head of the fish, and the fins on both sides of the fish body also need to be cut off. Rinse the hairtail fish repeatedly with running water. Spread evenly with appropriate amount of salt and pepper and marinate for a while;

   

3. 3 Slice long white radish; tie green onions into knots;

   

4. 4 Wipe the marinated hairtail fish dry, coat in starch, and pat off excess starch;

   

5. 5 Put the pot on the fire, and after it is hot, pour in an appropriate amount of vegetable oil and heat it; add the hairtail fish and fry until it is slightly brown and take it out; you don't need to add so much oil, half-fry and half-fry;

   

6. 6 Mix a portion of the sauce: appropriate amount of light soy sauce, dark soy sauce, rock sugar, cooking wine, and stock and mix evenly;

   

7. 7 Do not put oil in the wok, add radish slices;

   

8. 8 Top with fried hairtail;

   

9. 9 Add chives and ginger slices;

   

10. 10 Add the sauce just prepared;

    

11. 11 Cover the lid, simmer over low heat, and continue to cook for about 10 minutes;

    

12. 12 Reduce the juice over medium heat before serving.