Braised hairtail
Hairtail is also high in nutrition, rich in fat, protein and various minerals. Eating hairtail often can moisturize the skin, replenish qi, diminish inflammation and phlegm, eliminate fatigue, improve energy and recuperate. It has a good preventive effect on cardiovascular diseases such as hypertension and myocardial infarction. Eating hairtail often has so many benefits. Fried directly, it is more fragrant, fresher and delicious.1. the hairtail can be cured with cooking wine and salt in advance to remove the fishiness and taste good. Therefore, when adding salt later, it is necessary to reduce the amount of salt so as not to affect the freshness of hairtail.2. do not add too much water after seasoning, otherwise the hairtail will not be fragrant and will be watery.3. the purpose of adding sugar is to improve freshness, so pay attention to the dosage.4. when frying hairtail, you should pay attention not to turn it over in a hurry. You should wait until one side is slightly yellow, and then turn it over after forming, otherwise the fish skin is easy to break and the appearance is not good enough.
Step 1 . Remove the internal organs of hairtail, clean it, cut it into moderate sized hairtail segments, add cooking wine and salt, and marinate it for about 20 minutes, mainly to remove the fishy smell.
Step 2 . Put an appropriate amount of edible oil into the pan. After the oil is hot, put the pickled section into the pan, fry until both sides are golden and take it out.
Step 3 . Start another pot, put an appropriate amount of oil in the pot. After the oil is hot, add onions and ginger to explode.
Step 4 . Then pour in soy sauce and stir until fragrant.
Step 5 . Then add sugar, salt and thirteen spices. After the taste is good, add an appropriate amount of water. The amount of water should be less than half that of fish, not too much.
Step 6 . Boil and add the fried hairtail.
Step 7 . Stew over high fire until there is basically no fish soup, and then you can come out of the pot.
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