Sichuan braised hairtail fish recipe

Hairtail is a very delicious seafood product with a fresh and fragrant taste. It is a very popular seafood. Hairtail is also a very important ingredient in Sichuan cuisine. The Sichuan cuisine techniques can completely suppress the fishy smell and release the delicious taste of hairtail. The recipe of Sichuan braised hairtail fish is very simple. You just need to prepare the ingredients and follow the steps. Let’s take a look at the methods of Sichuan braised hairtail fish.

Braised hairtail fish is a home-cooked dish made with hairtail fish. The fish meat is tender, fat and delicious. Except for the large bone in the middle, there are no small bones in the fish body, making it very suitable for children and people who are afraid of fish bones. The braised hairtail is tender, reddish-brown in texture, and has a salty-sweet taste. This dish has a bright red color, the fish meat is delicate and tender, and the taste is salty with a hint of sweetness.

Method 1:

1. Fry

Wash and dry the hairtail. To be on the safe side, you can use a paper towel to absorb all the water. Another option is to coat it with flour so that the oil won’t break easily due to the presence of water. Heat oil in a pan, add the fish and fry, turning it over once in the middle. Fry until both sides are golden brown and set aside.

2. Burn

Change to new oil, add onion, ginger and garlic, sauté until fragrant, then add hairtail and stir-fry. Add cooking wine, soy sauce and vinegar, simmer for a while, add appropriate amount of sugar and salt, stir-fry for a few times, add water, and level it with the hairtail. Turn on high heat to concentrate the soup and serve.

Note: The best one is hairtail fish, which is smaller and tastier. Frying is very important, coat it with a little flour, thinly, and it will be crispy.

Method 2:

1. Cut the hairtail into 5 cm long pieces, add 1/3 tablespoon of salt, 1 tablespoon of cooking wine, 1 tablespoon of soy sauce and 1/2 tablespoon of cornstarch, mix well and marinate for 15 minutes; slice the ginger, chop the garlic into puree, and cut the green onion into sections.

2. Take an empty bowl, add 1/3 tablespoon of salt, 1 tablespoon of cooking wine, 1/3 tablespoon of sugar, 1/2 tablespoon of cornstarch, 1 tablespoon of soy sauce and 1/2 cup of water, and mix with scallion, ginger and minced garlic to make a sauce.

3. Beat the eggs into a bowl and beat them into egg liquid for later use; remove the heads and tails of the green onions, cut into sections and then cut into shreds.

4. Heat 1 bowl of oil in a pan, coat the hairtail with a layer of egg liquid, then put it into the pan and fry until both sides turn golden brown, then serve and drain the oil.

5. Pour the remaining oil in the pot, sauté the scallions, pour in the hairtail and the prepared sauce, bring to a boil over high heat, then simmer over low heat for 5 minutes. When the soup becomes thick, serve.