Braised hairtail fish

Overview

My favorite fish to eat when I was a kid was hairtail, because hairtail has fewer spines and is less likely to get stuck. There are many ways to cook hairtail. Common daily methods include fried hairtail, braised hairtail, steamed hairtail, sweet and sour hairtail, crispy hairtail, etc. The most common way to make braised hairtail at home is to fry the hairtail first and then braise it to add flavor. The cooked hairtail meat is tender and delicate, with a salty and sweet taste, which goes very well with rice. Today's braised hairtail recipe is very simple and easy to make. The hairtail is first fried and then seasoned. Don't let the soup dry up, leave some more soup to mix with the rice. The sweet and sour taste is so appetizing that you can’t help but want to add another bowl of rice. Let’s take a look at how to make this [Braised Hairtail Fish] together, right?

Tags

• hot dishes
• home cooking
• lunch
• dinner
• cooking wine
• dried chili pepper
• dried shiitake mushrooms
• flour
• hairtail segments
• light soy sauce
• old soy sauce
• onions
• peanut oil
• rice vinegar
• star anise
• white sugar
• zanthoxylum bungeanum
• boiling water
• ginger
• salt

Ingredients

Steps

1. 1 First, we need to prepare all the ingredients needed to make this [Braised Hairtail Fish]: wash the dried shiitake mushrooms and add 200ml of boiling water to soak them. First clean the hairtail segments, chop them into small pieces and put them into a bowl. Add 10ml of cooking wine, 1g of salt and 5g of ginger slices, mix well and marinate for 15 minutes. Pour 100ml of peanut oil into the pot and heat it up. Place 50g of flour on a plate and spread it out. Pick up the hairtail segments and roll them in the flour. When both sides are covered with flour, fry them in the oil pan until the surface is golden brown. Remove and drain the oil and set aside.

   

2. 2 Then cut the green onions into green onion segments, the ginger into ginger slices, the garlic into garlic slices, and the dried chilies into chili pepper segments and set aside.

   

3. 3 Squeeze the soaked mushrooms dry and cut into slices and set aside.

   

4. 4 Pour out the oil used to fry the fish in the pot, leaving about 10ml of base oil in the pot. Turn to high heat and heat until the oil is hot. Add chopped green onion, garlic slices, ginger slices, dried chili peppers and peppercorns. Saute over low heat, then add sliced shiitake mushrooms and stir-fry until fragrant.

   

5. 5 Add the fried hairtail.

   

6. 6 Add 10 ml of cooking wine, 5 ml of rice vinegar, 3 g of white sugar, 10 ml of light soy sauce, and 5 ml of dark soy sauce. Pour in 200 ml of mushroom water until the water level can just cover the hairtail. Turn to medium to low heat and simmer to add flavor to the hairtail.

   

7. 7 Finally, when the soup is thickened, take it out of the pot and put it on a plate. Don't let the soup completely dry up. Leave some soup to mix with the rice, which is very delicious.