Hairtail fish with soy sauce

Overview

Friends often ask me if I am busy? The life of a housewife cannot be said to be busy. She controls her own time and is neither busy nor idle, which is just right. Cooking three meals for my family carefully is my greatest responsibility and pleasure. Cooking, photographing and sharing food are the source of my happiness! The soy-flavored hairtail I made today is something my baby and I like very much. My dad doesn’t eat hairtail, even though my mother and I eat it with gusto, and even though I feel that the hairtail I made is really delicious and has no fishy smell, my father still refuses to eat it. Therefore, every time I make hairtail, I do it at noon, because we and my mother are the only ones who eat at home at noon. I made this black bean-flavored hairtail for lunch today, then fried some green vegetables, combining meat and vegetables to give my baby a simple yet nutritious and delicious lunch. The hairtail I made didn't follow other people's five-star chefs' cooking methods. I made it completely according to my own ideas. In order to make the hairtail fish not have any fishy smell and to make the hairtail fish more fragrant, I only need a few more steps in the cooking process. The taste is very different. It is a delicious home-cooked dish that I highly recommend. Come and try it...

Tags

• hot dishes
• home cooking
• seafood
• common dishes
• old man
• winter recipes
• banquet dishes
• lunch
• chenpi
• cooking wine
• dried sichuan peppercorns
• dried chili pepper
• ginger
• green onions
• hairtail
• light soy sauce
• oil
• old soy sauce
• starch
• tempeh
• garlic
• red bell pepper
• salt

Ingredients

Steps

1. 1 Prepare raw materials

   

2. 2 Clean the hairtail, cut it into pieces, and make a slash in the middle on both sides for easy flavoring

   

3. 3 Red bell pepper cut into cubes

   

4. 4 Cut some of the ginger, garlic, and green onions into slices, cut the other part into mince, and cut the dried chili into small pieces

   

5. 5 Add an appropriate amount of salt, cooking wine, and sliced onions, ginger, and garlic to the hairtail, pick it up, and marinate for half an hour (I forgot to take a photo of the marinating, so I have to describe it directly). After marinating, pat the hairtail evenly with dry starch

   

6. 6 Heat the pot, add an appropriate amount of oil, heat it to 40% heat, add dried chili peppers, dried Sichuan peppercorns, and tangerine peels, stir-fry until fragrant, remove the chili peppers, Sichuan peppercorns, and tangerine peels

   

7. 7 Add the hairtail and fry over medium heat until both sides are golden brown. Shake the pan while frying so that it is heated evenly. When one side is completely fried, flip over and fry the other side

   

8. 8 Use the remaining oil from frying hairtail to sauté red bell pepper, onion, ginger, garlic, and black bean until fragrant

   

9. 9 Add a small bowl of boiling water and bring to a boil again

   

10. 10 Add the fried hairtail and cook over medium heat for two to three minutes

    

11. 11 Pour in an appropriate amount of light soy sauce and a little dark soy sauce, and reduce the juice over high heat

    

12. 12 It’s out of the pot