Braised hairtail fish with kimchi

Braised hairtail fish with kimchi

Overview

Braised hairtail is a popular home-cooked dish, especially the braised hairtail with sweet and sour sauce. When the soup of the braised hairtail is poured on the rice, it tastes even more delicious, um, fragrant. I pickled some kimchi in a sealed glass bottle. Because the taste was very sour, I was not very enthusiastic about eating it. I used it to braise hairtail, but I didn't expect it to taste very good.

Tags

Ingredients

Steps

  1. Remove the internal organs from the head and tail of the hairtail, cut into long sections, add refined salt, and marinate in cooking wine for 10 minutes.

    Braised hairtail fish with kimchi step 1

  2. Slice ginger and garlic, cut kimchi into small pieces, and cut pickled pepper into small pieces.

    Braised hairtail fish with kimchi step 2

  3. Pour vegetable oil into the pot. When the oil is 60% hot, dip the hairtail in dry starch and deep-fry until golden brown. Remove and control the oil and set aside.

    Braised hairtail fish with kimchi step 3

  4. Leave oil in the pot, add ginger slices and pickled pepper segments and sauté until fragrant.

    Braised hairtail fish with kimchi step 4

  5. Leave oil in the pot, add ginger slices and pickled pepper segments and sauté until fragrant.

    Braised hairtail fish with kimchi step 5

  6. Add garlic slices and stir-fry kimchi until fragrant.

    Braised hairtail fish with kimchi step 6

  7. Pour in the fried hairtail and add two tablespoons of cooking wine.

    Braised hairtail fish with kimchi step 7

  8. Pour in a tablespoon of dark soy sauce.

    Braised hairtail fish with kimchi step 8

  9. Pour in water that covers the hairtail and simmer over low heat.

    Braised hairtail fish with kimchi step 9

  10. After simmering for 15 minutes, add refined salt.

    Braised hairtail fish with kimchi step 10

  11. Sprinkle in scallions, thicken with starch and bring to a boil.

    Braised hairtail fish with kimchi step 11