Salty-Sweet Stewed Largehead Hairtail

Salty-Sweet Stewed Largehead Hairtail

The savory largehead hairtail is spicy and sweet, a masterpiece that you just can't stop eating. It can also be tastily made with flounder or sea bream.

Ingredients (serves 4 people)

  • 4 cuts of largehead hairtail
  • 2 tablespoon of potato starch
  • 2 capsicum annuum peppers
  • 20 g of finely chopped ginger
  • 2 cloves of garlic
  • 1 green onion
  • 30 g of sugar
  • 4 g of salt
  • 25 ml of dark soy sauce
  • Cooking oil

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  1. Thoroughly wipe the moisture off 4 cuts of largehead hairtail, then lightly coat both sides in potato starch. Coat the sides equally so they won't become lumpy later and be careful not to apply too much starch as the skin will easily peel off.

  2. Apply a large amount of cooking oil to a heated frying pan and cook both sides of the 4 cuts of largehead hairtail until they've turned a golden color, then remove them.

  3. After cleaning the frying pan, apply new cooking oil. Stir fry 2 capsicum annuum peppers* with the seeds removed and cut into rings, 20 grams of finely chopped ginger, and 2 cloves of garlic over low heat until it becomes aromatic.
    *(Use green and red chili peppers if you can get them)

  4. Add the following things to the frying pan and mix: one largely-cut green onion and 200 milliliters of hot water. Further add 30 grams of sugar, 4 grams of salt, and 25 milliliters of dark soy sauce*, then adjust the seasoning. *(Use dark and old soy sauce if you can get it)

  5. Add the 4 cuts of largehead hairtail, then cook over medium heat for about 15 minutes. Once most of the stock has evaporated, place the food on a plate and it’s ready to eat!

  6. The fish cuisine commonly eaten in Southern China is, of course, popular at homes, but also as lunch side dishes at restaurants and sold in markets. The flavorings of each household greatly differ depending on the environment, but they are all representative dishes made with a technique unique to Chinese cuisine where food is stir-fried, then stewed.

  7. Flavorings that value sweetness are preferred in households with small children, while that sweetness is avoided when adults gather around the dinner table to drink alcoholic beverages with their meals, spicy and thick flavoring being quite common in cooking.

  8. The secret to cooking the same largehead hairtail to flavors that people of each age and taste can find delicious lies in flavor adjustment when the cooking is completed. Here let's take a look at a recipe that treasures those sweet flavors popular among children.

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