How to make Beijing-style braised crispy hairtail

Does your nine-to-five job make you feel suffocated? After years of overtime work, are you too tired to complain? When you continue to work with an empty stomach, do you yearn for the food stalls on the roadside? Stop, it’s unhygienic to eat on the roadside, you might as well learn to cook it yourself. Now, let me show you how to cook Beijing-style braised crispy hairtail.

1. Make horizontal cuts on the hairtail, cutting deep enough to the bone.

2. After cutting the fish pieces, use oil-absorbing paper to clean the water on the surface.

3. Then fry the fish pieces in 50% hot oil.

4. Fry the fish pieces until both sides are golden brown and set aside.

5. Place two pieces of green vegetable leaves on the bottom of the casserole to prevent it from sticking to the pot during the stewing process, and then place a layer of green onion, ginger and garlic.

6. Place the fried hairtail fish on top and sprinkle with sugar, salt and a little pepper.

7. Pour a little rice wine into the casserole.

8. Then pour in soy sauce and aged vinegar.

9. Finally, add appropriate amount of water and bring to a boil.

10. Bring the casserole to a boil and then reduce the heat to low.

11. Cover the pot with tin foil and seal the pores of the casserole with tape and simmer for 3-4 hours. During this time, the soup should not overflow.

12. After the hairtail is cooked, open the lid of the pot and use medium-low heat to thicken the soup slightly, then turn off the heat.

13. The crispy hairtail fish is now ready and can be eaten hot or cooled in the refrigerator before eating.

Cooking also requires a good mood. Let us try to make this Beijing-style braised crispy hairtail in a relaxed and happy mood. Enjoying the cooking process is what housewives love most.