/staple food/:hairtail, baby cabbage, mushrooms, green onions, ginger

/Ingredients/:light soy sauce, white vinegar, starch, pepper, salt and yellow wine.

Food production

-The ingredients became knives-

250g hairtail is changed to one finger and a half wide, about1.5cm. Slice mushrooms and ginger, and cut baby cabbage into 1cm square. The ratio of hairtail to hairtail is 1: 1.

Fried hairtail

Pour 2 tablespoons of oil (30ml) into the pot to spread the oil all over the bottom of the pot. When the oil temperature rises to 50% on medium fire, add hairtail and fry until cooked. Stir-fried hairtail can better force out the umami flavor, and it is easier to cook milky soup.

Fry until hairtail is solidified, add ginger slices and 2 tablespoons yellow wine (12ml).

Add 10 spoon warm water (150g), cover the pot and stew for about 1 min, and stew hairtail until it is 6-cooked.

If you have broth at home, you can use broth instead of warm water, which is more delicious.

-Seasoning-

Add cabbage and mushrooms. You can also add ingredients such as bamboo shoots and tofu according to your own taste.

Add 1/5 tablespoons of sugar, salt and pepper (each 1g), 1 tablespoon of fresh soy sauce (6ml) and 1/6 tablespoons of light soy sauce (1ml) and stew for about 30 seconds.

Turn off the heat and add three spoonfuls of water starch to thicken. When adding water starch, you need to shake the pan to thicken evenly. Hairtail has been cooked very tender at this time, remember! Be careful when turning.

Fish soup and bibimbap are also necessary. If you want to eat bibimbap, you can add less starch.

Sprinkle with onion leaves and pour in a spoonful of white vinegar, which can be added or subtracted according to your own taste. Give it a gentle push and stir.