Braised Hairtail Fish with Shacha Sauce

Overview

This braised hairtail dish also uses frying and stewing methods, but after adding a few small ingredients, it becomes more delicious. This little ingredient is actually sand tea sauce. It is a seasoning from Chaoshan area. The main ingredients are shrimp, flat fish and other seafood, so it looks particularly fresh. If there is no Shacha sauce, we can add some oyster sauce when braised fish, and the taste will be just as good! Hairtail can be marinated with cooking wine and salt for a few hours in advance, firstly to remove the fishy smell, and secondly to add some flavor. Dip the hairtail fish in egg white and fry it. It has a good color and can remove the fishy smell and add fragrance. If you like it spicy, go for the Lianggan Red Spicy; if you don't like it, just stew it with star anise, soy sauce, oyster sauce, salt, and some hot water.

Tags

• hot dishes
• home cooking
• pregnant women
• winter recipes
• banquet dishes
• dinner
• cooking wine
• egg white
• hairtail
• shacha sauce
• star anise
• salt
• soy sauce
• vegetable oil

Ingredients

Steps

1. 1 Remove the head and fins of the hairtail, remove the internal organs and black belly, and cut into long sections of about 5 cm

   

2. 2 Put the hairtail segments into a basin, add a little salt, one star anise, and an appropriate amount of cooking wine

   

3. 3 Marinate for about 1 hour, stirring a few times

   

4. 4 Pour a little oil into a flat-bottomed non-stick pan, add the fish segments dipped in egg white into the pan, and fry over low heat until golden brown on both sides

   

5. 5 Add two spoons of sand tea sauce

   

6. 6 Add appropriate amount of hot water, stir and dissolve the sand tea sauce into the soup

   

7. 7 Then pour in appropriate amount of soy sauce and salt according to taste

   

8. 8 Cover and simmer for 5 minutes, then open the lid to collect the juice

   

9. 9 Juicy red and bright

   

10. 10 Tasty and delicious