(Boneless hairtail with fragrant wine)

cook

China cooking senior technician, China cooking senior application caterer-summer chef.

Caishi seasonings

Hairtail, onion, ginger, garlic, cooking wine, rice wine, salt, pepper, starch, glutinous rice wine, soy sauce, soy sauce, sugar, vinegar, fermented grains and green pepper rings.

Production steps

1. Hairtail grabs its tail and tears off the fishbone on its back. Take out the edge fish with a knife, turn it over and remove the fishbone.

2. Slice the fish and marinate it with onion, ginger, garlic, cooking wine, rice wine, salt, pepper and starch.

3. Put the pickled hairtail into a pot and fry it with 50% heat, then straighten the hairtail skin and take it out.

4. Stir-fry onion, ginger and garlic with low fire, add glutinous rice wine and clear water with hairtail. Add soy sauce, soy sauce, salt, sugar, vinegar, fermented grains, and simmer for juice. Add red and green pepper rings, onion, ginger and garlic, and stir well.