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

When frying spices, don't fry them for too long. You can fry the fish pieces at the same time, because the spices are fried at the same time when frying fish. If the frying time is too long, the spices will be easily burnt.

Spilled spiced powder at the end will not make the soup mushy.