Hairtail fish is the most fragrant, no need to smoke soy sauce, the method is simple and not fishy, it is really delicious

The hairtail fish of this recipe to be shared today tastes tender and crispy, and the flesh of the hairtail separates the flesh and bone with a light bite. Because the removal of the smell is well handled, it does not taste fishy. The color is beautiful, it looks delicious, and the overall taste is delicious and delicious, so it's worth a try!

【Required Documents】

A hairtail, 2 chives, an appropriate amount of shredded ginger, an appropriate amount of cooking wine, an appropriate amount of salt, an appropriate amount of starch, a small handful of rock sugar, an appropriate amount of green onion, ginger and garlic, 3 dried chili peppers, and a little balsamic vinegar.

【Steps】

1. Fresh hairtail, cut the tail with scissors, and then tear off the back. (Don't kill fish and ask the stall owner to deal with it)

2. The home-cooked method does not need to remove the fish scales, cut them into sections, and remove the internal dirt.

3. Put the chives, shredded ginger and cooking wine in a small bowl, and grab the green onion and ginger juice with your hands.

4. Pour it over the hairtail, add a little salt to grasp and mix evenly, and marinate for 15 minutes. Green onion and ginger juice can effectively remove the smell.

5. When the time is up, take out the hairtail and wash the surface liquid with kitchen paper.

6. Add an appropriate amount of starch and mix evenly.

7. Pour a little more oil from the pot, add the green onions, ginger and garlic, fry the fragrance over low heat, fry until the surface of the green onions, ginger and garlic is slightly yellow, take out the green onions, ginger and garlic and set aside.

8. Then add the hairtail and continue to fry over low heat. Don't be in a hurry to turn the fish in the pot, and fry it on low heat for 5 minutes.

9. Fry until the fish is golden and the skin is slightly charred, remove and set aside.

10. Wash the pan and pour in clean oil. Add a small handful of rock sugar, start to boil the sugar color over low heat, and boil until the rock sugar turns jujube red.

11. Pour in the hairtail and stir-fry quickly and evenly so that the hairtail is coated with sugar.

12. Pour in the water that can cover the hairtail, and pour the fried green onions, ginger and garlic into the pot.

13. Add dried chilies, salt and a little sugar and simmer over medium heat for 5 minutes. Add a few drops of balsamic vinegar before cooking, and stop the heat after the juice is collected over high heat. Arrange the hairtail and pour in the soup.

Tips:

Some of the ingredients in home-cooked dishes are almost the same, and each family has a different taste, so the ingredients are not accurate to how many grams.