How to make delicious braised hairtail fish

Braising is a way of cooking. There are many things that can be braised, such as vegetables, potatoes, eggplants, etc., and basically all meats can be braised. Among them, braised fish can be said to be a common home-cooked fish product. Braised hairtail fish is one of the dishes. The hairtail fish meat is very tender and tastes very fresh. The biggest advantage is that hairtail fish has few bones, only one big bone, so it is safe to eat. So how can we make braised hairtail fish more delicious?

The braised hairtail is tender , fat and delicious. Except for the large bone in the middle, there are no small bones in the fish body, making it very suitable for children and people who are afraid of fish bones. The braised hairtail is tender, reddish-brown in texture, and has a salty-sweet taste. This dish has a bright red color, the fish meat is delicate and tender, and the taste is salty with a hint of sweetness.

Hairtail is a marine fish with extremely high nutritional value. It is generally steamed, braised or fried. Regular consumption of hairtail can stimulate the appetite, warm the stomach, replenish the body and moisturize the skin. It also has a tonic effect on physical weakness after illness, insufficient milk after childbirth and bleeding from trauma.

The meat of hairtail is tender, fat and delicious. Except for the large bone in the middle and the thorns on the spine, there are no small thorns in the fish body. It is very suitable for children and people who are afraid of fish bones. Braised hairtail has tender meat, reddish color, and salty and sweet taste. This dish has a bright red color, the fish meat is delicate and tender, and the taste is salty with a hint of sweetness.

Method 1

Ingredients: Hairtail (1 piece, 544g), scallion (1/2), ginger (5 slices), garlic (2 cloves), scallion (1) Marinade: salt (1/3 tbsp), cooking wine (1 tbsp), soy sauce (1 tbsp), cornstarch (1/2 tbsp)

Hairtail

Hairtail

Sauce: sugar (1/3 tbsp), salt (1/3 tbsp), cooking wine (1 tbsp), cornstarch (1/2 tbsp), soy sauce (1 tbsp)

Seasoning: Oil (1 bowl)

1. Fry

Wash and dry the hairtail. To be on the safe side, you can use a paper towel to absorb all the water. Another option is to coat it with flour so that the oil won’t break easily due to the presence of water. Heat oil in a pan, add the fish and fry, turning it over once in the middle. Fry until both sides are golden brown and set aside.

2. Burn

Change to new oil, add onion, ginger and garlic, sauté until fragrant, then add hairtail and stir-fry. Add cooking wine, soy sauce and vinegar, simmer for a while, add appropriate amount of sugar and salt, stir-fry for a few times, add water, and level it with the hairtail. Turn on high heat to concentrate the soup and serve.

Note: The best one is hairtail fish, which is smaller and tastier. Frying is very important, coat it with a little flour, thinly, and it will be crispy.

Method 2

1. Cut the hairtail into 5 cm long pieces, add 1/3 tablespoon of salt, 1 tablespoon of cooking wine, 1 tablespoon of soy sauce and 1/2 tablespoon of cornstarch, mix well and marinate for 15 minutes; slice the ginger, chop the garlic into puree, and cut the green onion into sections.

2. Take an empty bowl, add 1/3 tablespoon of salt, 1 tablespoon of cooking wine, 1/3 tablespoon of sugar, 1/2 tablespoon of cornstarch, 1 tablespoon of soy sauce and 1/2 cup of water, and mix with scallion, ginger and minced garlic to make a sauce.

3. Beat the eggs into a bowl and beat them into egg liquid for later use; remove the heads and tails of the green onions, cut into sections and then cut into shreds.

4. Heat 1 bowl of oil in a pan, coat the hairtail with a layer of egg liquid, then put it into the pan and fry until both sides turn golden brown, then serve and drain the oil.

5. Pour the remaining oil in the pot, sauté the scallions, pour in the hairtail and the prepared sauce, bring to a boil over high heat, then simmer over low heat for 5 minutes. When the soup becomes thick, serve.

Tips:

1. There is a layer of silvery white oil on the surface of hairtail, which contains an anti-cancer ingredient that can effectively treat acute leukemia and other cancers. It should not be used when cleaning.

Scrape and wash vigorously.

2. When frying hairtail, do not fry it without batter. Coat it with batter or egg liquid and then fry it until cooked. This can avoid the loss of the silver fat in the hairtail.

3. The heat for frying hairtail: Fry it over high heat first to lock the surface of the hairtail, then fry it over low heat slowly to make sure it is cooked through.

4. When purchasing, choose those with a broad and thick body, bright eyes, white body with bright spots and silver-pink film. If the fish body is yellow, dull, has mucus, red meat, black gills, and a broken belly, it is a low-quality hairtail and should not be eaten. In addition, people suffering from sores and scabies should eat less hairtail.