Braised hairtail with lard-You Are Foodie

By Kenzie
19

Braised hairtail with lard

Because I have eaten too much hairtail, I can also change the pattern. In the past, the belly of the hairtail had to be cut open with scissors. Although it was clean, its shape was affected. When it was ripe, the belly turned outward, making the whole fish look messy. I like to be neat and orderly, so I figured out a new way. Use scissors to cut the hairtail into sections of the same length, and then poke the belly of the hairtail with your fingers, which not only removes the viscera and peritoneum, but also keeps the fish intact. If you want to make the fish fragrant and moist, you need to use the right oil, not vegetable oil, but lard! Come and see what I do!

Main Ingredients

Hairtail 3

Auxiliary Ingredients

flour 2 spoons
Vinegar few
Old smoke few
The soy sauce A little
White sugar 1 small spoon
salt A little
green Chinese onion Half a tree
Octagonal shape 2 pieces
ginger 1 piece
Cooking wine few
lard appropriate amount

one Hairtail shall be selected with bright surface, elastic meat and no damage; If the fish is dark, it means that the storage time is too long, so don't choose it;two In this braised hairtail, sugar is added to freshen it, and vinegar is added to remove the fishy smell. If you want to make it sweet and sour, you can increase the amount of sugar and vinegar.

Step 1 . Clean the hairtail, remove the head and tail gill fins, and cut it into the same length segment;

Step 2 . Pull 4-5 flower knives on each side to taste easily. Sprinkle a little salt, cooking wine, shredded ginger, and gently stir with your hands for 5 minutes to remove the fishy smell;

Step 3 . Pour out the marinated fish soup, stack the fish pieces on the plate and dry them until the surface is dry, and turn them over once halfway;

Step 4 . While the fish section is still slightly wet, sprinkle a handful of ordinary flour on the fish surface, and the fish skin can have a thin layer of flour;

Step 5 . Pour an appropriate amount of lard into the non stick frying pan. I just boiled a pot of lard with this pan, and there is some left at the bottom of the pan. Frying hairtail in lard is more fragrant and moist than vegetable oil; If there is no lard, stewing with twoorthree pieces of fat pork is also very delicious;

Step 6 . Stack the hairtail in the pot, and fry both sides over medium low heat until they are brown. Because the front has been dried until the surface is dry, the fish will not be broken at all and its shape is complete at this time;

Step 7 . According to the taste, sprinkle a little salt, pour a little raw soy sauce to mix fresh and old soy sauce, add a small spoonful of sugar to freshen, a little vinegar to remove the fishy smell, two star anises and half green onions, with an appropriate amount of hot water, boil;

Step 8 . Turn the heat down, cover the lid, stew slowly for 10 minutes, and then come out of the pot and put on a plate.

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