The practice of fish-flavored sauce The main ingredient is fish-flavored (appropriate amount), the auxiliary ingredient is garlic (appropriate amount), the shredded ginger (appropriate amount), the aniseed (appropriate amount), the classification of kitchen utensils and stir-fried dishes, the common dishes, winter recipes, home-cooked hot dishes are all salted and freshly cooked for half an hour. Ordinary difficulty raw materials: use fish. Ingredients: garlic, shredded ginger, fennel and pepper. Seasoning: wash hairtail with bean paste, sugar, soy sauce and balsamic vinegar, marinate with cooking wine 10 minute, and dry. I stir-fry hairtail without starch, so whether hairtail is cold enough is the key to stir-fry. The surface of hairtail doesn't need to be removed, but my husband doesn't like the smell, so I washed it off, but personally I don't think it needs to be removed. ) after frying hairtail, serve it out and mix it with bean paste+sugar+balsamic vinegar+a little soy sauce. You can taste its salty taste. Because there is bean paste and soy sauce, there is no need to put salt. Wash the pan and put some oil in it. Saute garlic cloves, shredded onion, fennel and pepper until fragrant. Stir-fry and add the sauce. Boil over medium heat until the sauce bubbles and smells good. Add the fried hairtail. Cover the lid, stew for five minutes on medium heat, then open the lid and collect the juice on high heat. Serve. Cover the lid, stew for five minutes on medium heat, then open the lid and collect the juice on high heat. Serve.