Braised Hairtail in Soy Sauce Recipe
1 lb(500g) hairtail
1/2 cup(100ml) vegetable oil
2 cups (500ml) high stock
5 tsp soy sauce
1 tsp salt, or to taste
1 tsp scallions,chopped
1 tbsp sugar
1 tsp fresh ginger, sliced
1 clove star anise
1 tbsp cornstarch, dissolved in 1 tbsp water
1 tsp hot red chili oil
1. Clean and wash the fish. Cut off the head and fins and cop crosswise into 4 inch(10cm) sections.
2. Heat the oil in a wok over high heat to about 350F(175C), or until a piece of scallion green or ginger sizzles and moves around quickly when dropped into the oil.
Add the fish sections and pan fry (both side) until brown.
3. Add rice wine, stock,sugar, soy sauce, salt, scallions, ginger and star anise.
cover, bring to a boil and simmer over low heat for 10mins.
Add the cornstarch-water mixture to the wok and cook, stiring until thickened.
Sprinkle chili oil,remove and serve.
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