With fewer fish bones, the meat is thick and tender. After freezing, except that it is more fishy than the fresh one, the meat quality has not changed much, so that people living inland can enjoy the gift of the sea at any time.
Proper cooking wine
Proper raw extract
5 cloves garlic
2 star anise
1 pinch of pepper
A little salt
1 bowl of water
Step 1Hairtail thaws naturally;
Step 2Remove the head and tail, cut the fins and cut them into sections of equal size. In order to keep the fish pieces intact, the black smell in the viscera and belly can be poked out with the handle of a spoon. The scales on the surface of the fish don't need to be scraped off deliberately. It is rich in lecithin and unsaturated fatty acids; Two knives can be cut on the thick fish section for taste;
Step 3Sprinkle a little salt and cooking wine, stir well and marinate for 10 minutes;
Step 4Take a picture of the spices to be used: raw soy sauce, salt, cooking wine, garlic, ginger, pepper and star anise; This year's green onions are a little expensive and not willing to put them;
Step 5Break up 2 eggs and dip the hairtail section in the egg liquid;
Step 6Pour an appropriate amount of oil into the pan, heat it over high heat and turn it to low heat. Stack the hairtail dipped in egg liquid in the pan. Don't turn the hairtail into the pot first;
Step 7Turn over after the bottom is shaped and fry golden on both sides;
Step 8Pour raw soy sauce, salt, garlic and ginger slices into the pot, add 1 bowl of water, cover the lid and simmer over low heat for 20 minutes.