Sweet and Sour Hairtail

Name: Sweet and Sour Hairtail
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece Hairtail; 3g starch; 1 shallot; 1 tablespoon Cooking Wine; 1 tablespoon Soy sauce; 1 tablespoon Rice vinegar; 1 tablespoon Sugar; 1g salt; 1 tsp ketchup; 3 slices ginger

by Happy life 12

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

It is said that the child who eats fish is very smart, but I don't really know. But Hai’s daughter loves to eat fish, and she likes it no matter how she cooks it. Recently, a lot of octopus came to the house. I have eaten it both steamed and braised. Today I have something different, sweet and sour, which is more suitable for the tastes of the elderly and children. The most delicious season for hairtail is now in December. The hairtail produced in the East China Sea is of the best quality, with tender meat and softer bones. Eat more now.

Sweet and Sour Hairtail

1. The hairtail is cleaned (the method is in my other recipe, so I won't say more), and cut into five centimetres. Add cooking wine, ginger slices and 1 tablespoon of light soy sauce, shake on top and marinate for 10 minutes.

2. Add half a spoon of light soy sauce, rice vinegar, sugar, tomato sauce and starch with a little water to make sweet and sour sauce for later use

3. Heat in a frying pan, preferably a non-stick pan, put a little cooking oil on medium heat, put down the octopus, and prepare to fry one by one

4. Fry on one side until slightly yellow, turn over carefully and continue to fry

5. Fry until both sides are slightly burnt, take out the plate and continue to fry the rest

6. All are fried, put all in a pot on medium heat, pour in the sweet and sour sauce prepared in advance, boil to low heat, let the fish slowly absorb the juice, when the juice is low, turn off the heat and put on the plate

7. Sprinkle some chopped green onion to garnish

Tips:
The fish must be marinated with cooking wine to remove the fishy smell.
When frying the fish, do not rush to turn it. Wait for two minutes and turn it carefully so that the fish will not be broken.
Only a little starch in the sweet and sour sauce is enough.