Braised hairtail fish

Slice the ginger into about five pieces, cut the green onions into small sections, cut the garlic cloves into small pieces, cut the coriander into sections of about two centimeters, and cut the garlic into sections of about three centimeters. (Because I forgot to take a picture, I will explain it in detail here). Use a bowl to mix the juice, pour some light soy sauce, cooking wine, a little vinegar and sugar into it, then add some oyster sauce and cold boiled water to make the juice.

Put appropriate amount of cooking oil in the pot.

After the oil is hot, add the green onions, ginger slices and garlic cloves and sauté until fragrant.

Saute onion, ginger and garlic and pour in the prepared juice.

After the sauce has boiled, add the fried hairtail. (For the method of frying hairtail, see my previous recipe, Fried Hairtail.) If you feel that the juice is missing, you can add a little boiling water to cover the hairtail. Turn off the heat and simmer for three to four minutes. Let it taste.

Then turn on high heat to reduce the juice, add the garlic sprouts and stir-fry for a few times.

Then add the garlic leaves and coriander, turn over a few times and turn off the heat. (Taste, if it tastes bad, you can add a little salt to get the appropriate saltiness, but it should not be necessary, because the ingredients we use to prepare the sauce are all salty, and the oyster sauce is also very fresh, so no seasoning essence is needed)

It’s on the plate, here’s a picture of the finished product, the very tempting braised hairtail fish is finished. .

It’s on the plate, here’s a picture of the finished product, the very tempting braised hairtail fish is finished. .

This dish was not made on the same day.

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