Dear relatives and friends, today I will share with you a super simple recipe for hairtail - braised hairtail ha, do you always feel that it is very difficult to make fish? Afraid of a strong fishy smell and a strong taste that is difficult to control? Don't worry! Look here, you can easily become a chef after reading this!
Ingredients: 2 hairtails, 3 pieces of ginger and garlic, 1 green onion, 1 tablespoon cooking wine, 2 tablespoons of soy sauce (light soy sauce and dark soy sauce), 1 tablespoon of sugar, appropriate amount of salt, enough water to submerge the hairtail, and appropriate amount of clear oil.
Next, let's get started
Handling the hairtail: First, the scales are scraped off, the internal organs are hollowed out, and then cut into pieces of the right size. Then wipe it dry with a paper towel and set it aside.
Pickled hairtail: Put the processed hairtail into a bowl, add some cooking wine, put a few slices of ginger in it, and marinate for 10 minutes, so that the fishy smell of the hairtail can be removed.
Fry the hairtail: Pour some oil into the pan and heat it, then gently put down the cut hairtail pieces, keep the medium-low heat and slowly fry until golden brown on both sides, and then remove and set aside after frying.
Adjust the braised sauce: Don't waste the remaining oil in the pot, add minced ginger and garlic and stir-fry until fragrant, then pour in soy sauce, soy sauce, sugar and enough water and stir well.
Stewed hairtail: Put the previously fried hairtail in a pot and add a little salt to adjust the taste. Cook over low heat for about 10 minutes to allow the hairtail to absorb the flavor of the braised sauce.
Serve the sauce: Wait until the sauce is gradually concentrated, turn on the high heat to reduce the juice, and finally serve on the plate.
Appearance of the finished product: This braised hairtail is bright and attractive in color, delicious and juicy in bite, and full of aroma. The meat of the hairtail is delicate, and after cooking at high temperatures, it absorbs the salty and spicy flavor of the sauce. And it's really not difficult, even a novice can learn it as soon as possible. Best of all, this dish brings a warm and delicious feeling to your table.
Cooking tips: Remove the fishy smell of the hairtail: When handling the hairtail, remember to clean the black film in the stomach, which is the main source of the fishy smell. Marinating with cooking wine and ginger slices is also a good way to get rid of the fish. There was a problem with the service, please try again later.