Canned Crispy Hairtail Fish

Overview

My dad likes to eat hairtail, but he has a mouth full of dentures, so I researched this method, which is suitable for the elderly and children without worrying about stuck thorns.

Tags

• private kitchen
• cooking wine
• dried chili pepper
• fennel
• garlic
• hairtail
• light soy sauce
• old soy sauce
• onions
• pork rinds
• rice vinegar
• star anise
• white sugar
• ginger
• salt

Ingredients

Steps

1. 1 Clean the hairtail and remove the internal organs, add cooking wine, ginger slices, green onions and light soy sauce and marinate for half an hour.

   

2. 2 Cut the pork skin into strips.

   

3. 3 Heat the pot and pour oil, add Sichuan peppercorns, fry the star anise until fragrant, remove and throw away, add the meat skin, stir-fry to remove the fat, add hairtail, add sugar, cooking wine, light soy sauce, green onion and ginger, fennel, vinegar, salt, add boiling water and bring to a boil over high heat.

   

4. 4 Put it in a pressure cooker for half an hour and take it out.

   

5. 5 Put it in a casserole, place green onions underneath, pour the hairtail on top, and turn on the lowest heat.

   

6. 6 Stew the soup and serve it on a plate.