Hairtail is eaten for both

Material: Hairtail cooking wine salt soy sauce green onion ginger garlic oil sugar vinegar salt starch

Practice:

1. Wash hairtail, remove white phosphorus and internal organs on the surface, and cut into sections;

2. Add cooking wine, salt, soy sauce and scallion to the chopped hairtail for pickling (in order to make the salty taste more, you can give hairtail a flower knife);

3. Shred ginger, partially chopped garlic and partially sliced for later use;

4. Heat the oil pan to 6% heat, fry the hairtail one by one (set by big fire and then fry evenly on medium and small fire), fry until both sides are golden yellow, and take out the oil control;

5. (Braised hairtail) Put a little oil in the pot, heat it, stir-fry shredded ginger, pour in the juice of freshly pickled hairtail, and add soy sauce and sugar;

6. Add the fried hairtail, add garlic and onion and bake.

7. (Sweet-and-sour hairtail) Heat a little oil in the pan, stir-fry shredded chives and garlic slices, add hairtail, add vinegar, sugar and salt and stir well;

8. Take a small bowl, add starch, sugar and water, stir it into thick juice, pour the thick juice into a pot, heat it, add green onions, appropriate amount of water, salt and vinegar to cook the soup, and then pour the soup on the hairtail.