material
Hairtail 400g
5 garlic.
4 slices of ginger
2 star anise
8 prickly ash
2 fragrant leaves
Welsh onion 2 section
seasoning
Salt 1 spoon
2 tablespoons cooking wine
5 grams of soy sauce
20 grams of rock sugar
20 grams of aged vinegar
A small amount of spiced powder
Favorite food-the practice of spiced fish?
Carve flower knives on both sides of the hairtail section to taste.
Marinate the fish pieces with salt 1 spoon 10 minute.
Heat a wok, add oil, add fragrant leaves, star anise, ginger, garlic and pepper, and stir-fry for fragrance.
Add hairtail section and fry with low fire until the surface is golden yellow.
Turn over and fry the other side until both sides are golden brown.
Add hot boiled water to12 of the fish, and add cooking wine, soy sauce, soy sauce, crystal sugar and aged vinegar.
After the fire is boiled, cover it with low fire and stew for 20 minutes, and turn the fish over once at 10 minute.
Finally, pinch out the spices inside, cook over high fire until the soup is thick, and sprinkle a small amount of spiced powder on the surface after serving.
Tips
1. When frying spices, don't fry them for too long. You can fry the fish pieces at the same time, because when frying fish, you are frying spices at the same time. If you fry them for too long, the spices will easily get burnt.
2. Spilled spiced powder at the end will not make the soup mushy.