Prepare ingredients

2 hairtail, 2 tablespoons of cooking wine, 2 tablespoons of light soy sauce, 2 tsps of light soy sauce, sugar 1 tsp, salt, cooking wine, onion and ginger, chives 1 root, ginger slices, garlic slices, 3 or 4 dried red peppers, pepper 1 tsp, etc.

Practice: 1, clean hairtail, cut into pieces, add appropriate amount of salt, cooking wine and onion ginger slices, and marinate for 30 minutes;

2. Chop shallots with chopped green onion and divide into 2 parts; Sliced ginger and garlic; Wipe dry red pepper and pepper for later use; 2 tablespoons of cooking wine, 2 tablespoons of soy sauce, 2 tablespoons of soy sauce and sugar 1 teaspoon are put into a small bowl and mixed into a flavor juice for later use;

3. Pickled hairtail removes onion and ginger, and evenly wraps with a layer of dry flour;

4. Add an appropriate amount of cooking oil to the hot pot, and when it is 60% to 70% hot, shake off the excess flour from the hairtail pieces and put them into the oil pot;

5. Fry until both sides are golden yellow, remove and drain for later use;

6, leave a little bottom oil in the pot, add half chopped green onion and ginger and garlic slices, and make a small smell;

7. Add dried red pepper and pepper, and continue to stir-fry until the pepper is dark jujube red;

8. Add hairtail, cook the sauce at the same time, and turn it evenly; 9. Add a proper amount of boiling water until the fish pieces are about 1/3, and turn to high fire to boil;

10, when the soup is nearly thick, sprinkle the other half of chopped green onion and take it out of the pot.