Braised Hairtail Fish

The silver powder on the surface of hairtail is nutritious but very fishy.

To reduce the fishy smell, you can remove the silver powder. Of course, you can also keep it according to personal preference.

Remove the internal organs and black membrane, cut off the fins, wash clean and cut into sections.

Add scallion, ginger, Sichuan peppercorns, salt, and cooking wine, mix well and marinate for 30 minutes.

Sichuan peppercorns must be added, as they remove the fishy smell and add fragrance. Hairtail has a strong fishy smell, so use good cooking wine or huadiao wine for better effect.

Pat the marinated hairtail dry with paper towels, coat with a thin layer of flour.

Coating with flour prevents sticking, keeps the skin intact, and makes the surface crispy. For thorough deodorization, you can rinse the marinated hairtail with hot water, dry, then coat with flour.

Pat off excess flour so it adheres completely, avoiding loose flour falling into the oil and making it cloudy.

Place the coated hairtail separately, do not stack.

You don't need too much oil, as long as the oil temperature is right, frying hairtail doesn't use much oil.

Heat oil to 60%, then turn to medium heat. Test with one piece: if it bubbles and floats quickly without losing flour, the temperature is right.

Fry in batches, don't overcrowd. High oil temperature at first helps set the shape and prevents sticking. After setting, turn to medium-low heat.

Don't rush to flip the hairtail after adding to the oil, shake the pan gently, flip after setting to avoid breaking.

Adjust the heat as needed based on color.

When golden, remove and increase oil temperature for a second fry to make the surface crispier.

Second fry for no more than 5 seconds, then remove and drain oil.

The freshly fried hairtail is crispy outside and tender inside, delicious even on its own.

Prepare the required seasonings.

Heat a little oil in the wok, add scallion, ginger, dried chili, and break up star anise, stir-fry until fragrant.

Turn to low heat, add the fried hairtail sections.

Add a bowl of water, a little chicken juice, half a spoon of white sugar, a pinch of salt, and one spoon each of braised soy sauce, huadiao wine, and vinegar.

Bring to a boil over high heat, then simmer over low heat for about 5 minutes until the sauce thickens. The braised hairtail is ready.

Do not cover the pot when braising, as covering will trap the fishy smell.