Sweet and Sour Hairtail

Name: Sweet and Sour Hairtail
Total time: 10 min
Yield: 5
Cuisine: Chinese
Ingredients: 600g Hairtail; 30g Balsamic vinegar; 30g Sugar; 10g Soy sauce; Some salt

by Little Gourmet Master

5.0 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

5

Hairtail is the most commonly eaten fish. There are skills in order to taste delicious. The first is to get rid of the fishy smell: 1. Mix salt and pepper, with white wine, and marinate the hairtail for 15 minutes. Marinating octopus with high-grade liquor can effectively remove the fishy smell of octopus, and the effect is better than cooking wine. 2. The octopus must be fried before being stewed, which can keep the meat tight and enhance the fragrance and remove the fishy smell. How to fry hairtail? How to fry fish without peeling it? There are also two small methods to share with you: 1. Heat the pan first, then put the oil, and then fry the fish after the oil is hot. This way the fish skin will not stick to the pan. 2. Wrap the octopus with potato starch before frying the fish, so that the fried octopus is beautiful and beautiful, the skin is not broken, and the outside is crispy and tender inside. Fried things wrapped in potato starch have a crisper texture.

Ingredients

600g Hairtail
30g Balsamic Vinegar
30g Sugar
10g Soy Sauce
Some Salt

Sweet and Sour Hairtail

1. Clean up the hairtail, remove the head and tail to remove the black inner membrane. Cut into 2 inch pieces

2. Mix salt and pepper with white wine, and marinate the octopus for 15 minutes. Marinating octopus with high-grade liquor can effectively remove the fishy smell of octopus, and the effect is better than cooking wine. You can also put a few wolfberries to enhance the flavor

3. Prepare ginger slices, green onion slices, garlic slices, aniseed, and cinnamon. Also prepare sweet and sour sauce: 10g soy sauce, 30g sugar, 30g balsamic vinegar, mix and stir well

4. Take out the marinated hairtail, use a kitchen paper towel to absorb the water, roll it in potato starch, and evenly dip a layer of dry powder. It is very crispy when fried with potato starch.

5. Turn on the fire and heat the pan first, then add the oil when the pan is hot, and then fry the fish after the oil is hot. This way the fish skin will not stick to the pan. Fry the hairtail until one side is golden, then turn it over and fry the other side, both sides are golden brown, and remove the oil. Deep-fried octopus is very important, it can keep the meat tight, and it can also increase the fragrance and remove the fishy

6. Leave the bottom oil in the pot, saute the shallots, ginger and garlic slices, and aniseed cinnamon. Pour in the fried octopus segments. Stir the mixed sweet and sour sauce and pour it in, and the sweet and sour aroma will burst out immediately

7. Add some more water as appropriate. After the soup is boiling, change to a low heat and simmer for a few minutes. Collect the juice on high fire, turn off the fire, and cook out