How to make braised hairtail fish

Nowadays, many office workers bring their own lunch. Although it’s not very good, it’s enough to make people in the office envious. Now we will introduce to you the home-cooked braised hairtail fish. Learn it carefully so that you don’t have to envy others in the future.

1. Remove the head and internal organs of the hairtail, wash, cut into sections and place on a plate.

2.1 Mix light soy sauce, dark soy sauce, sugar, cooking wine and water starch into sauce. Because salt has been added during the marinating step, you don’t need to add it here. Friends who like strong taste can add a little more salt.

3.2 Add salt, white wine, ginger and onion and marinate for more than ten minutes.

4.1 Wipe dry the marinated hairtail and pat both sides evenly with dry starch.

5.2 Slice the onion, ginger and garlic, dice the chili pepper, and prepare an appropriate amount of dried chili according to personal taste.

6. Put oil in the pan, when it is about 70% to 80% hot, put in the fish and fry until both sides are golden brown. The hotter the oil, the faster the formation and the starch is less likely to stick to the pan.

7. Leave some oil in the pan, add onion, ginger, garlic and dried chili and stir-fry until fragrant.

8. Add the fish and sauce in turn, bring to a boil, then turn the fish over so that both sides are evenly flavored. Remove from heat when the sauce thickens. After serving, sprinkle with diced chili peppers to enhance the color.

9. The finished product.

I am very happy to share with you today’s introduction of home-cooked braised hairtail fish. You may as well try it. It will definitely be a rewarding experience.