Ingredients: a few hairtail, ginger slices, onion slices, white pepper, salt, cooking wine, cooking oil, 2 star anise, a few dried peppers, a spoonful of pepper powder, light soy sauce, a little soy sauce, a little sugar, a few garlic, balsamic vinegar and water starch.
Practice:
1. Prepare a few hairtail, after removing the head, gut it, and remove the internal organs, especially the black film, which has a particularly strong smell, and then rinse the hairtail, without removing a layer of silver grease on the surface.
2. Cut a small mouth from the tail of the fin, so that all the fins can be pulled off with a gentle pull, and the fishbones inside can be taken out, which is more convenient to eat.
3. The processed hairtail is punched with flower knives on both sides. When the second side is punched, it is cut off every few knives, and then put into a pot. Then add ginger slices and scallions, add a proper amount of white pepper, a spoonful of salt and a proper amount of cooking wine, stir well and marinate for 15 minutes.
4. Take out the pickled hairtail and dry the water on the surface. You don't need too much oil in the pot. Shake the pot to make the oil evenly distributed.
5. When the oil is heated until it smokes slightly, put hairtail into the pan, so that the oil temperature is higher, the surface of the fish will set quickly, and it is not easy to stick to the pan, and the fish skin is not easy to spread.
6. After all the fish are in the pot, don't turn it back and forth. Wait until one side is golden, then turn it over. If you turn over too many times, the fish will be easily broken, and all of them will be fried until the surface is golden yellow.
7. You don't need to pour out the remaining oil in the pot. Add the onion, ginger slices, star anise and dried pepper, add a spoonful of pepper powder, stir-fry these ingredients to make them fragrant, then add the fried hairtail, pour in a proper amount of cooking wine and light soy sauce, then add a little light soy sauce to color, and shake the pot to make the juice evenly distributed.
8. Then add a proper amount of boiling water and a little sugar to freshen up. After the soup is boiled, change it to medium heat and add a few cloves of crushed garlic. Stew over medium heat for 7-8 minutes.
9. When the time is up, pour in a proper amount of balsamic vinegar, shake well, and then pour in a little water starch to thicken. Finally, collect the juice with a big fire, so that a home-cooked braised hairtail is ready.