Hairtail section, shredded ginger, dried Chili, appropriate amount of soy sauce, cooking wine, two drops of vinegar, onion section.

working methods

1. After the oil is heated, add a little salt, fry it with slow fire in the hairtail section, add shredded ginger and dried Chili, pour in a proper amount of soy sauce and cooking wine, and gently pick up the bottom of the pot to make each fish evenly colored.

2, pour cold water, the amount of water is better to drown the fish pieces. Turn the fire to boil, and then change to medium heat.

3. When the juice is half collected, drop two drops of vinegar, put it into the onion section, gently move the bottom of the pot to prevent the pot from being fixed, turn to high heat until the juice thickens, and add garlic paste.

skill

If the hairtail is not broken and the slices are relatively complete, it is best to clean them, cut them into sections, then clean them with salt, marinate them for 2 hours, and then burn them for convenience. Remember not to shovel frequently when firing, but push gently with a shovel ~