How to make frozen hairtail slices delicious?

Hairtail is a delicious delicacy from the deep sea, especially in coastal areas, there are many people who like to eat hairtail. With the development of logistics, people living inland can also eat fresh hairtail. Moreover, in the northern region, people seem to prefer eating frozen hairtail, believing that this is the most authentic way to eat it. So the question is, how to make frozen hairtail slices the most delicious?

Hairtails belong to the family Hairtails, order Perciformes, class Osteichthyes, subphylum Vertebrata, phylum Chordata. It is also called knife fish, skirt fish, fat fish, oil fish, tooth fish, etc. It is ferocious in nature. The cities along the Yellow Sea coast, such as Qingdao and Rizhao, call it croaker. The body of the hairtail fish is flat and silver-gray in color. The dorsal and pectoral fins are light gray with very small spots. The tail is black. The hairtail fish has a pointed head and a large mouth, which gradually becomes smaller towards the tail.

It tapers gradually, with a height twice the length of the head and a total length of about 1 meter. It is ferocious and mainly feeds on shrimps and squids. It is mainly distributed in the western Pacific Ocean and the Indian Ocean, and is distributed in China's Yellow Sea, East China Sea, Bohai Sea and all the way to the South China Sea. It is known as one of China's four major seafoods along with large yellow croaker, small yellow croaker and squid.

Ingredients: 500g hairtail fish

Seasoning: 4g soy sauce, 5g starch (pea), 3g green onion, 3g ginger, 2g salt, 3g sugar, 25g peanut oil, as needed

How to make braised hairtail fish:

1. Scrape and clean the hairtail, remove the internal organs, mouth and back spines, and chop into 10 cm long pieces;

2. Wash and cut green onions into sections; wash and slice ginger;

3. Add starch and water to make sauce for later use;

4. Heat oil in a pan over high heat, add fish pieces and fry until golden brown;

5. After removing the oil from the pan, add the fish pieces, a little cooking wine and 500 grams of broth, and then add a little soy sauce, salt, scallion segments, ginger slices and aniseed;

6. Cover the pot and bring to a boil, then lower the heat and simmer for 10 minutes;

7. Remove the fish pieces and place on a plate;

8. Add the prepared starch to the original pot, mix well, drizzle with cooking oil and pour over the fish.