Braised Hairtail
This home-style braised hairtail is pan-fried until golden, then simmered with aromatics and seasonings for a rich, savory flavor. It's especially delicious served with rice.
Ingredients
- 500 g hairtail
- 1 chunk ginger
- 1 section scallion
- 1 head garlic
- 1 spoon Sichuan peppercorns
- 2 star anise
- 1 piece cinnamon stick
- 2 bay leaves
- 5 bird's eye chilies
- 5 spoons light soy sauce
- 2 spoons dark soy sauce
- 2 spoons Shaoxing wine
- 2 spoons oyster sauce
- 1 spoon white sugar
- 2 spoons apple cider vinegar (or Chinkiang vinegar)
- 1 teaspoon salt
- Cooking oil, as needed
- A little flour
- 2 bowls water
Steps
- 1
Wash the hairtail sections and drain well. Pour flour onto a plate, then coat the hairtail pieces on both sides with the flour.
- 2
Add oil to a pan. Shake off the excess flour from the hairtail pieces, then place them in the pan and fry until both sides are golden brown. Remove and set aside.
- 3
Leave a little oil in the pan, then add the scallion, ginger, garlic, Sichuan peppercorns, and bird's eye chilies and bloom in oil until fragrant.
- 4
Add the fried hairtail back to the pan and pour in the water.
- 5
Add the light soy sauce.
- 6
Add the dark soy sauce.
- 7
Add the Shaoxing wine.
- 8
Add the oyster sauce.
- 9
Add the star anise, cinnamon stick, bay leaves, and salt. Stir gently to combine, cover the pan, and bring to a boil over medium heat.
- 10
Transfer to a serving plate and serve. It smells amazing and goes wonderfully with rice.
Tips
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