Auxiliary materials include oil, salt, onion 100g star anise, ginger, sugar 1 spoon aged vinegar 1 spoon.

Soy sauce, 2 spoonfuls of red pepper, and proper amount of flour.

step

1. Remove the head and tail viscera of hairtail, clean it, chop it into long pieces of about 10 cm, and marinate it with refined salt for 30 minutes.

2. Wash the green onion, cut it longitudinally from the middle and cut it into sections of about 10 cm.

3. Slice ginger.

4. Take a clean small bowl, pour a proper amount of water into the half bowl, and add two spoonfuls of soy sauce.

5. Pour in a tablespoon of sugar.

6. Add a tablespoon of aged vinegar and stir into juice.

7. Pour a proper amount of flour (or dried starch) into the dish and wrap the pickled hairtail with a thin layer of flour.

8. Pour enough vegetable oil into the pot. When the oil is 60% hot, add the hairtail section and fry it on low heat.

9. After the hairtail is fried to golden brown, remove and control the oil.

10. Pour a little oil into another oil pan, add ginger slices and star anise and stir-fry until fragrant.

1 1. Code the hairtail section and pour in the prepared juice.

12. Sprinkle red pepper on hairtail, code onion and simmer until the soup is thick.

skill

1. Choose hairtail: the one with wide body, bright eyes, white body with bright spots and silver-pink film is better.

2. Pickled hairtail should be cooked with refined salt according to taste.

3. When making braised hairtail, it is recommended to dip a thin layer of dry flour (or dry starch) on the surface of hairtail (the floured hairtail can be removed by licking the edge of the plate a few times).