How to cook braised hairtail fish

Hairtail is a commonly eaten fish, and it has a relatively long body. The biggest feature is that there are relatively few fish bones and the meat is tender, which is suitable for the elderly and children. Braised hairtail fish is a condiment that is particularly popular in the southern region. It can be used to make cold dishes, hot dishes, and stews. Braised hairtail fish is also a very popular dish. To make braised hairtail fish, you must first prepare the braised sauce, then wash the hairtail fish and remove the scales, and then you can make a delicious dish.

1.

Pickled stew is a common condiment in the Jiangnan area. It has a strong aroma of wine and can be used to season cold dishes, hot dishes, and non-vegetarian dishes: pickled edamame, pickled fragrant snails, pickled fish fillets, pickled duck gizzards, pickled chicken claws, pickled pork knuckles... Today I’m making pickled fragrant hairtail. The characteristics of this dish are: easy to make, delicious and good with rice. Cheap (you can buy a hairtail fish for 4-5 yuan)

Material

Medium belt

2. Wash the hairtail, add pepper, ginger and cooking wine and marinate for 1 hour to remove the fishy smell.

After marinating, use kitchen paper to absorb the moisture, apply a thin layer of starch on the surface, put it into a pan with warm oil, fry until both sides are golden brown, then remove from the pan (the hairtail must be fried until cooked through), and use kitchen paper to absorb the excess oil. Let cool and set aside.

Put the cooled hairtail into a container, pour in the marinade and soak for 2 hours before eating.

3. Tips

You can buy hairtail fish at the market. They will help you to remove the fish intestines and cut it into pieces. You just need to wash it and cook it at home.

Don't add salt when pickling, because the brine itself is salty.

If there is too much marinade to eat in one go, it is best to remove it from the marinade and store the hairtail in a sealed box. Just leave a little bit of marinade in there to prevent the hairtail from drying out. Hairtail marinated overnight will be very salty.

Be sure to wait until the hairtail fish is cool before adding the marinade, otherwise the aroma of the marinade will evaporate before the hot dish is added.

2. Fresh hairtail, marinated

practice

1. Wash and drain the hairtail fish

2. Heat oil in a pan and fry over low heat until both sides are golden brown. Drain the oil.

3. Wait for the fried hairtail to cool down completely, then soak it in the marinade for two hours.

3. 1. Ingredients: hairtail, fragrant fermented rice wine.

2. Wash the hairtail, cut it into sections, and make straight cuts every 1 cm on the hairtail.

3. Cut the green onion and ginger into shreds.

4. Add the chopped green onion and ginger into the hairtail slices, and add the peppercorns and Huadiao wine.

5. Add seasoning and mix well, cover with plastic wrap and marinate for 2 hours. (I covered it with a bag)

6. Remove the onion, ginger and peppercorns from the pickled hairtail, drain the water and let the hairtail air dry for a while.

7. Let the hairtail skin dry until it is free of moisture, then fry it in a 60% hot oil pan.

8. Fry until golden red and remove from the frying pan.

9. Let the fish cool down.

10. Place the cooled hairtail in a clean fresh-keeping box. Pour in the fragrant sauce