Five-spice hairtail

Overview

Hairtail has tender meat, few spines, rich nutrition, and delicious taste. There are many ways to cook hairtail, such as braised in braised sauce, sweet and sour, fried, etc. The five-spice flavor is a favorite of the family, and it is a good choice to accompany wine or rice.

Tags

• hot dishes
• common dishes
• meat dishes
• shandong cuisine
• old man
• winter recipes
• banquet dishes
• lunch
• corn starch
• five spice powder
• ginger
• hairtail
• light soy sauce
• old soy sauce
• onions
• rice wine
• salad oil
• star anise
• white sugar
• zanthoxylum bungeanum
• fragrant leaves
• garlic
• red pepper
• salt

Ingredients

Steps

1. 1 Clean 1 hairtail fish, cut it into small pieces, make a slash on both sides of the fish body, drain the water, add appropriate amount of rice wine, salt and shredded ginger, mix well and marinate for 15 minutes.

   

2. 2 Add two tablespoons of cornstarch to a flat plate to coat both sides of the fish with a thin layer of dry starch.

   

3. 3 Make everything and set aside on a plate.

   

4. 4 Heat a pan, add an appropriate amount of salad oil, add hairtail fish when the oil is hot.

   

5. 5 Fry until one side of the hairtail is golden brown and then turn over. Fry until golden brown on both sides and serve.

   

6. 6 Get your spices ready. Halve garlic powder and slice green onions.

   

7. 7 Leave the oil in the pan and sauté all the spices until fragrant.

   

8. 8 Add dark soy sauce, light soy sauce, 1 tsp rice wine, salt and sugar to taste, add appropriate amount of water and bring to a boil.

   

9. 9 Add the hairtail piece by piece and cook over low heat for ten minutes.

   

10. 10 Turn over and cook for another ten minutes, remove all the seasonings, sprinkle an appropriate amount of five-spice powder, reduce the juice over high heat, and cook until the soup is thick and every piece of fish is covered in the soup.

    

11. 11 Finished product picture.