How to make braised hairtail fish

We often see food shows on TV and make ourselves envious. Here is how to make braised hairtail with rice. Prepare the ingredients and start cooking.

1. In terms of origin, Dalian saury is the most delicious. Frozen saury tastes better than fresh saury because quick-frozen saury is frozen immediately after being caught, so it is fresher. If you don't believe it, you can try them to compare. It is very important to choose fresh knife fish. Make sure to clean it thoroughly, scrape off the scales, cut off the white belly, remove the fishy line, cut into sections, beat an egg and mix well, and set aside.

4. Simmer for about half an hour. When there is not much soup left, add chicken essence, turn up the heat, scrape the bottom of the pot and gently move the knife fish to prevent it from sticking to the pot. Make the soup thick, not too dry, leaving a little soup, and it is ready to be served! This is my mother-in-law’s mother-in-law’s specialty in cooking fish. It tastes even better than canned fish. It’s very fresh and delicious and goes well with rice! We really should cook more sea fish for children to supplement calcium and brain. My baby has never taken calcium supplements alone, but he is very strong and has no calcium deficiency.

This concludes the introduction to the recipe for braised hairtail fish, which is served with rice. Then all you need to do next is get into the kitchen and make it a reality.