Ingredients: a few hairtail, ginger slices, onion slices, white pepper, salt, cooking wine, cooking oil, 2 star anise, a few dried peppers, a spoonful of pepper powder, a little soy sauce, a little sugar, a little garlic, balsamic vinegar and water starch.

Exercise:

1, prepare a few hairtail, remove the head, gut, remove the internal organs, especially the black film, which tastes particularly heavy, and then rinse the hairtail clean without removing a layer of silver grease on the surface.

2, cut a small mouth from the tail of the fin, so that the fin can be completely pulled down with a gentle pull, and the fishbone inside can be taken out, which is more convenient to eat.

3. Put flower knives on both sides of the processed hairtail. When punching holes on the second side, cut it every few knives, then put it into the pot, add ginger slices and onion segments, add appropriate amount of white pepper, a spoonful of salt and appropriate amount of cooking wine, stir well, and marinate for 15 minutes.

4. Take out the pickled hairtail and dry the water on the surface. You don't need much oil in the pot. Shake the pan to distribute the oil evenly.

5. When the oil is heated to smoke slightly, put the hairtail into the pot, so that the oil temperature is higher, the surface of the fish is formed faster, and it is not easy to stick to the pot and the skin of the fish is not easy to spread.

6. After all the fish are in the pot, don't turn it back and forth, turn it over after it is golden. If you turn it over too many times, the fish will be easily broken and all fried until the surface is golden.

7. There is no need to dump the remaining oil in the pot. Add onion, ginger slices, star anise and dried Chili, add a spoonful of pepper powder, stir-fry these ingredients until fragrant, then add the fried hairtail, pour in a proper amount of cooking wine and soy sauce, add a little soy sauce to color, and shake the pot to make the juice evenly distributed.

8. Then add a proper amount of boiling water and add a little sugar to taste. When the soup is boiled, turn to medium heat and add a few cloves of chopped garlic. Stew over medium heat for 7-8 minutes.

9. After the time is up, pour in a proper amount of balsamic vinegar, shake well and pour in a little water starch to thicken. Finally, the juice is collected by fire, so that a home-cooked dish of braised hairtail is ready.