2 tablespoons of fresh soy sauce, fish sauce 1 teaspoon, 2g of pepper, hot sauce 1 teaspoon, pepper oil 1 teaspoon, 2 tablespoons of Shaoxing wine, one egg,

Chicken powder and a little starch.

Raw material processing and preparation

Chop red pepper, coriander, onion and ginger, take out egg yolk, and put dry starch into a small dish.

Pickled hairtail

1. Punch holes on both sides of hairtail with a deep bone stagger knife, closely spaced by about 1 cm.

2. Put hairtail in a container with a flower knife, add cooking wine 1 tablespoon, fish sauce 1 tablespoon, fresh soy sauce 1 tablespoon, pepper 1 gram and a little chicken powder, and mix well for pickling.

3. The curing time should be at least 1 hour, preferably 2 hours.

deep-fry

1. First break the egg yolk, wrap the hairtail with egg yolk and dip it in a layer of dry starch. The advantage of this is that the fried hairtail is deep and beautiful, and the starch is easy to stick.

2. Don't stick too much starch, a thin layer.

3. Put the oil without hairtail in the pot. When it is 70% hot, add hairtail and fry it on low heat until cooked, about 3-5 minutes.

saute

Put less oil in the pan, then add shredded ginger, chopped green onion, chopped pepper and hot sauce and stir-fry until fragrant.

special flavour

1. After the aroma is fried, it is the seasoning. Add Meijiaxian 1 tbsp, Jiu Shao 1 tbsp, Zanthoxylum bungeanum oil 1 tbsp, Zanthoxylum bungeanum 1 g and water 1 tbsp in turn.

Don't add too much water, and you don't need to bring fish to the soup.

3. Turn off the fire to the minimum when seasoning, and finally put in hairtail.

Juice collection

It only takes 1-2 minutes to collect juice on medium fire. There is no juice in the pot. Turn off the fire and put it on the plate.