Sweet and sour hairtail fish home-style method, only a bowl of sauce, sweet and sour, delicious and no fishy smell

Sweet and sour hairtail fish, the meat is delicious, sweet and sour, it is good to drink and eat, it is a home-cooked dish that most people like to eat, and my family is no exception.

Today's sweet and sour hairtail fish adopts home-style methods, the cooking method is relatively simple, practical, a bowl of sauce solves all the seasoning problems, and the meat is tender, sweet and sour and delicious, and there is no fishy smell. If you like it, you may wish to give it a try, and you won't be disappointed.

Also, about the scales, there is a silver film on the surface of the hairtail, many people think that it is fish scales, and the silver layer will be washed off when processing the hairtail, in fact, it is a special fat-formed epidermis, containing unsaturated fatty acids, lecithin, etc., if the hairtail you buy is fresh enough, this silver film should be kept as much as possible.

Without further ado, let's take a look at the practice!

Ingredients:

Ingredients: 500 grams of hairtail

Seasoning: 15 grams of green onion, 10 grams of ginger, 6 cloves of garlic, 1 star anise, 30 grams of balsamic vinegar, 20 grams of sugar, 1 teaspoon of tomato paste, 3 teaspoons of cooking wine, 3 teaspoons of light soy sauce, appropriate amount of salt

Method 1, the hairtail fish is cleaned, (the black film in the belly of the hairtail, the fishy smell is heavy, the main source of the fishy smell must be scraped clean) cut the green onion into sections, slice the ginger, pat the garlic with a knife, and prepare sugar, vinegar, tomato paste, cooking wine, light soy sauce

Method 2: First mix a bowl of sauce, 20 grams of sugar, 30 grams of vinegar, 1 teaspoon of tomato paste, 3 teaspoons of cooking wine, 3 teaspoons of light soy sauce, salt and other seasonings into a large bowl, add 150 grams of water and stir evenly for later use.

Method 3: Handle the cleaned hairtail on both sides and lightly stain it with a layer of flour (the hairtail sticky point is fried in thin flour, which can prevent sticking and keep the skin of the hairtail intact.) The gelatinization process makes the soup viscous, which can also play a thickening role. ）

Method 4: Put the flour-soaked hairtail into a frying pan and fry it. (Don't be in a hurry to flip it when frying the fish, it is estimated that one side is almost fried, shake the pan, and when the fish can slide away from the pan, turn it over again).

Method 5: Fry until golden brown on both sides, remove and set aside

Method 6: Put a little base oil in the pot, add green onion and ginger, garlic, and 1 star anise and stir-fry until fragrant.

Method 7: After stir-frying the star anise with chives and ginger, add the hairtail, add the seasoned sauce, and the sauce is slightly better than the hairtail.

Method 8: Bring to a boil over high heat, turn to medium-low heat.

Method 9: About 10 minutes, the hairtail fish is fully flavored, and the juice is reduced on high heat to thicken the soup. (It's also great to leave some soup for bibimbap)

Tips:

1. The hairtail fish should be fried before boiling, so that the meat is not easy to disperse, (don't be in a hurry to turn it when frying the fish, it is estimated that one side is almost fried, shake the pot, and when the fish can slide away from the pot, turn it over again).
2. The main taste is sweet and sour, the light soy sauce has saltiness, and the amount of salt should be properly controlled or not put away.