Hairtail is delicious and often eaten, which has the effect of nourishing the five internal organs.

material

250g hairtail, yuba 100g, garlic 1, ginger 10g, 20g onion, 5g coriander, 6 star anise, 4 tablespoons rice vinegar (60ml), 2 tablespoons soy sauce (30ml) and sugar 1 tablespoon (/kloc).

working methods

1. Head, tail and viscera of hairtail are removed, dorsal fin is cut off, cut into 8 cm long sections, and marinated with soy sauce, cooking wine, ginger and star anise (3 pieces) 1 hour or more.

2. Soak the yuba in water and cut it into oblique sections with the length of 1 inch. Wash coriander and cut into sections, and cut green onions into large sections for later use.

3. Stir-fry the oil (45ml) in the pot to 60% heat, add hairtail and fry until golden brown, and take it out when it is 80% ripe.

4. Stir the oil in the wok over high fire (15ml), add the remaining star anise, garlic cloves and onion segments, add hairtail, and immediately pour rice vinegar on the fish, which will immediately smell fishy.

5. Add 300ml of cold water, salt and sugar, add the soaked yuba, cover and stew until it tastes good. Finally, collect the juice and serve it on the table, sprinkle with coriander segments.