The most correct way to braised hairtail fish, fresh and fragrant, better than fried, out of the pot fragrant to lick the plate

【Braised hairtail fish】

raw material

600 grams of hairtail, 1 piece of ginger, 5 cloves of garlic, 3 green onions.

seasoning

Cooking wine, light soy sauce, dark soy sauce, oyster sauce, salt, sugar, chicken essence, and cooking oil.

method

The first part: remove the internal organs and black membrane of the hairtail, remove the head, and then cut it into small pieces. When you get home, clean the cut hairtail and put it in a bowl, add shredded ginger, a spoonful of cooking wine, a small spoonful of salt, mix evenly with your hands, and marinate for another 30 minutes. 

Part 2: Prepare garlic slices, ginger shreds, green onions into small pieces, all cut and put in a bowl for later use. 

Part 3: Our hairtail has been marinated, heat the oil, put the hairtail in the heat at a temperature of 7 and fry it, fry it slowly over medium-low heat, and fry it on one side until golden brown. 

Step 4: Fry on one side and then turn over on the other side until golden brown on both sides. 

Part 5: After the hairtail is fried, start seasoning, pour in two spoons of cooking wine to remove the smell, one spoonful of light soy sauce and one spoonful of oyster sauce, half a spoon of dark soy sauce to adjust the color, half a teaspoon of sugar and chicken essence; Then add shredded ginger and garlic slices, pour in an appropriate amount of water, cover and simmer over low heat for about 10 minutes. 

Part 6: When the time comes, our braised hairtail is almost cooked, then add the chicken essence, sprinkle with chopped green onions and mix evenly. 

The braised hairtail is done, the fresh fragrance is beautiful, the nutrition is fragrant, the hairtail has no fishy smell, and the whole is not broken, the method is also very simple, it is better than the fried hairtail, and the friends who like to eat the hairtail can try this method

Tips:

The hairtail can be marinated for a longer period of time to facilitate the flavor of the hairtail; When frying the hairtail, the oil temperature should be a little hotter, and after putting it in, fry it slowly over medium-low heat, fry it for a short period of time and then turn it, so that the hairtail is not easy to break; Finally, don't drain all the soup from the hairtail, but leave a little soup in it to taste good.