Hairtail, green pepper, dry flour, eggs, pepper, onion, ginger, salt, cooking wine, soy sauce, rice vinegar and thirteen spices.

A stewing method of fried hairtail includes the following steps:

1. Wash hairtail, remove head, tail, internal organs, scales and belly black, and cut into pieces of moderate length.

2. Wash and shred the onion, ginger and green pepper, beat the eggs in a bowl and stir them evenly with chopsticks, and put a proper amount of dry flour on the plate.

3. Put the fish pieces into the basin, evenly add the cooking wine, salt, onion, ginger, thirteen spices and pepper particles, and let stand for half an hour.

4. After curing, wipe the surface of the fish pieces with kitchen paper, stick dry flour on both sides of the fish pieces and wrap them with egg liquid.

The oil in the hot pot is cooled and heated by big fire. When the oil is 60% to 70% hot, put the fish pieces in, instead of frying them slowly over medium and small fire, frying them golden on one side and then frying them on the other. When both sides are fried until golden and float, fish pieces can be taken out.

6. Put the fried hairtail into the pot, sprinkle with salt, onion, ginger and garlic, pour in appropriate amount of soy sauce and rice vinegar, and then add a small amount of water to start stewing.

7. After 10 minutes, sprinkle with shredded green pepper, cooking wine and soy sauce, and stew for another three to five minutes.

8, pans and plates, eat hot.