5 hairtail (7g), 5 cloves of garlic, appropriate amount of ginger, 2 aniseed, 1 pepper, 1 small amount of corn oil, appropriate amount of corn starch, appropriate amount of salt, a little amount of water, appropriate amount of sugar, 2 tablespoons of Beijing rice vinegar, 3 tablespoons of extremely fresh soy sauce, 2 tablespoons of soy sauce, 1 tablespoon of yellow wine

1. Clean hairtail, remove the black film and internal organs in the belly of fish, cut into sections, and all other ginger, garlic, onion and pepper ingredients are ready.

2. Mix a sweet and sour juice, put 2 tablespoons of white sugar, 3 tablespoons of Beijing rice vinegar, 2 tablespoons of extremely fresh soy sauce, 1 tablespoon of soy sauce and 1 tablespoon of yellow wine in the bowl, and mix well for later use.

3. hairtail does not need to be pickled in advance, and each hairtail is covered with corn starch or flour.

4. Put a proper amount of oil in Meiya non-stick pan, add hairtail to fry when it is 4-5% hot, and finally keep frying in medium heat. The non-stick pan conducts heat quickly.

5. after one side is set and stiff, turn over and fry the other side, and fry all the rest.

6. Pour all the fried hairtail into the pot.

7. add scallion, ginger, garlic, pepper, seasoning, and pour in sweet and sour juice.

8. finally, add water to keep the fish even, and don't miss the fish.

9. Cover the lid and simmer slowly. During this period, you can add a proper amount of salt to taste salty.

1. stew until the soup is thick, just bring the fish to taste, and sprinkle with chopped green onion.

11. finished product drawing.

Tips:

1. My family does not need to marinate hairtail, and the hairtail cooked by my method is not fishy at all.

2. It is best to add enough water at one time, and don't add water halfway.

3. Fish frying is most afraid of sticking to the pan, and a good non-stick pan is still necessary.