Material preparation
1. One hairtail (about 500g)
2. Appropriate amount of onion, ginger and garlic
3. Appropriate amount of cooking wine
Step 4 soy sauce in moderation
5. Appropriate amount of salt
6. Appropriate amount of sugar
7. Appropriate amount of bean paste
8. Appropriate amount of edible oil
Cooking steps
1. Preparation
1. 1 Clean hairtail, remove internal organs and cut into sections.
1.2 chopped onion, ginger and garlic.
Step 2 pickle hairtail
2. 1 Sprinkle a proper amount of salt and cooking wine on hairtail and marinate for 15 minutes.
2.2 evenly coat the marinated hairtail with a layer of light soy sauce and marinate for 10 minute.
Step 3 cook hairtail
3. 1 Cool the oil in a hot pan, add the onion, ginger and minced garlic and saute until fragrant.
3.2 Add bean paste and stir well.
3.3 Add the pickled hairtail and fry until golden on both sides.
3.4 Add appropriate amount of water, and add salt and sugar to taste after boiling.
3.5 Turn down the fire, cover the pot and simmer for 5 minutes.
3.6 Turn the hairtail over and stew for another 5 minutes.
3.7 Finally, turn up the fire, let the soup dry, and the surface of hairtail is slightly browned.
Edible tips
1. When cooking hairtail, don't fry it too much, or it will affect the taste of the fish.
2. Hairtail has many bone spurs, so be careful when eating.
3. You can add appropriate amount of Chili oil or Zanthoxylum oil according to your taste to improve your taste.