Braised hairtail fish

Overview

How to cook Braised hairtail fish at home

Clean the hairtail (the black membrane inside the belly of the fish must be removed) and drain the water.
Cut green onions into sections, shred ginger, and slice garlic.
Break the eggs and pour them into the hairtail so that each piece of fish is evenly coated with the egg liquid.
Heat oil in a pan, add hairtail pieces and fry until golden brown on both sides.
Add onions, ginger and garlic and stir-fry until fragrant.
Pour in the cooking wine and half of the balsamic vinegar to release the aroma.
Pour water until the hairtail is just covered, add light soy sauce and rock sugar, bring to a boil over high heat, then reduce to medium to low heat and simmer.
Cook until the soup is reduced and add appropriate amount of salt.
Bring to a boil over high heat until the soup thickens, and pour in the remaining half of the balsamic vinegar along the edge of the pot to bring out the aroma.
Remove from pan and plate.