Braised hairtail with Scallion
My hometown is a seaside town rich in seafood. I can often eat all kinds of fresh sea fish. Hairtail is one of the most commonly eaten marine fish. It has fewer spines and its meat is fresh and tender. It is delicious whether it is fried, braised or steamed. However, the most commonly eaten fish at home is braised. When choosing hairtail, choose the one with silver and shiny skin, which is more elastic.
Step 1 . Ingredients: One hairtail, a little scallion and ginger.
Step 2 . Wash the killed hairtail, and then clean the black film on the belly of the fish, so that it will not smell fishy. Cut it into sections, and marinate it with salt and ginger for 15-30 minutes.
Step 3 . Control the water content of the salted hairtail, pat some dry flour, wait for the pot to heat up, wipe the pot with two pieces of ginger, and then pour oil& nbsp; Put the diced hairtail into the pot and fry it yellow on both sides with a small torch before serving.
Step 4 . In another empty bowl, put soy sauce, a little salt, sugar, cooking wine and a little vinegar, add half a bowl of water and a little cornflour, mix well and set aside.
Step 5 . Pour some more oil into the pot, and put the ginger slices into the pot until fragrant Pour the sauce into the pan and bring it to a boil. Put the fried fish into the pan, pour a little cooking wine, and simmer over medium heat for 2-3 minutes until the soup is thick.
Step 6 . Put the scallions into the pan and simmer for half a minute before serving.
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