Ingredients for Braised Hairtail
| Hairtail 2 pieces | Ginger 4 slices |
| Cooking wine 2 tablespoons | Salt a little |
| Light soy sauce 2 tablespoons | Dark soy sauce 1 tablespoon |
| White sugar appropriate amount | Aged vinegar 1 tablespoon |
| Boiling water 1 liter |
Steps to Make Braised Hairtail
Step 1
Cut the hairtail into sections and clean the black internal organs in the belly, set aside.
Step 2
Prepare garlic, star anise, and spring onion whites, set aside.
Step 3
Add cooking wine, ginger slices, and a little salt, mix well and marinate for 20 minutes.
Step 4
Pat dry the marinated hairtail, heat a pan with oil, pan-fry the hairtail until both sides are golden brown (let one side set before flipping to the other side, I failed at this step).
Step 5
Remove the fried hairtail and set aside.
Step 6
In another pan, sauté star anise, spring onion whites, and garlic until fragrant.
Step 7
Add the pan-fried hairtail (do not stir vigorously, or it will break).
Step 8
Pour in enough boiling water to cover the hairtail, then add light soy sauce, dark soy sauce, white sugar, and aged vinegar (the hairtail itself is salty, so no need to add salt), bring to a boil over high heat, cover with a lid, simmer over low heat for 10 minutes.
Step 9
Uncover and simmer until the sauce thickens.
Step 10
Finished product display (although the braised hairtail failed, it turned into canned hairtail, which also tasted good).
