Pan-fried hairtail

Overview

People who don’t like to eat seafood generally don’t like to eat hairtail because it has a unique umami taste, but I have a soft spot for fishy seafood foods. The white fish scales of hairtail are very nutritious and do not need to be removed. They are very rich in lecithin. Moreover, the fat content is higher than that of ordinary fish, mostly unsaturated fatty acids, which is very good for the body.

Tags

• hot dishes
• dried chili pepper
• garlic
• hairtail
• liquor
• oil
• onions
• pixian douban
• zanthoxylum bungeanum
• ginger
• salt

Ingredients

Steps

1. 1 Clean the hairtail and cut it into sections. Add 1 small handful of Sichuan peppercorns, 1 spoon of white wine and a small amount of salt and spread evenly. Marinate for 20 minutes to remove the fishy smell. Chop the bean paste into small pieces, mince the onion, ginger, and garlic, and cut the dried chili into small pieces and set aside.

   

2. 2 Heat oil in a pan until it is 7% cooked, wipe off the moisture on the surface of the hairtail, fry over medium heat until both sides are golden brown, remove and set aside.

   

3. 3 Leave a little oil in the pot, stir-fry onions, ginger, garlic, dried chili peppers and bean paste until fragrant, then add a small bowl of water.

   

4. 4 After the water in the pot boils, add the hairtail fish to the pot, simmer over medium heat until the juice is reduced, and serve.