It is the best fish to eat in autumn, nourishing and nourishing the skin, fresh and tender, fat and beautiful thorns, women and children should eat often

What I share with you today is the practice of stewed hairtail fish in sauce, the sauce is fragrant, appetizing and nutritious, friends who like it, try it quickly!

【Braised hairtail in sauce】

Ingredients: 300 grams of hairtail.

Ingredients: 30 grams of peanut oil; 2 scoops of light soy sauce; two tablespoons of cooking wine; 1/2 teaspoon of Korean chili paste; 1/2 teaspoon soybean paste; 3 grams of sugar; 1 piece of ginger; Cornstarch to taste.

Step 1: Rinse the hairtail, the blood on the fish bones and the black membrane on the fish belly are the source of the fishy smell, and they must be dealt with, otherwise the fishy smell is too strong and will affect the taste. Add half of the ginger and cooking wine to the hairtail, mix well, marinate for 5 minutes, and it can play a role in removing the smell and improving the freshness.

Step 2: Put Korean chili paste, soybean paste, sugar, light soy sauce and cooking wine into a bowl, pour in half a bowl of water and mix well to make a sauce. The light soy sauce and sauce are both salty, so there is no need to add extra salt.

Step 3: Wrap the hairtail in a layer of cornstarch so that it tastes better when fried, and the same is true when the hairtail is fried.

Step 4: Heat the oil, add the ginger and stir until fragrant, then serve.

Step 5: Add the hairtail, turn to medium heat and fry until the surface is golden brown and crispy. When frying the hairtail, don't be in a hurry to turn it over, shake the pan first, and then turn it over after one side is set, so that the fish will not fall apart.

Step 6: Pour in the sauce, add ginger slices, simmer until the hairtail is flavorful, and when the sauce is fragrant, you can enjoy it in the pot.