1. Rinse the hairtail to remove the internal organs and the black film inside (the black film is not too fishy), marinate with cooking wine and 5 slices of ginger for about 30 minutes.
2. Prepare all the ingredients.
3. Put oil in the pan, heat half of the green onion, ginger and garlic in the pan, and slide into the saury.
4. Fry for about 1 minute and turn over. Pour in soy sauce, cooking wine, light soy sauce, fuel consumption, and braised soy sauce until the water is just over the fish. Put the remaining half of the green onion, ginger and garlic in a lidded pot and bring to a boil.
5. After the water is boiled, simmer on medium heat for about 15 minutes, and the octopus will be ready. The hairtail itself is salty, and seasoning is added, so there is no need to add salt.
Tips:After the knife is cut, it is easy to pickle and stew.
The hairtail itself is salty, and the seasoning salt is basically enough. Taste it before deciding whether to add salt or not.
Don’t have to stew for too long, the fish will taste bad and fragile.
