Ingredients: appropriate amount of hairtail, appropriate amount of onion, ginger and garlic, appropriate amount of pepper, aniseed, cooking wine, white wine, mature vinegar, salt, chicken essence, flour, etc.

Method steps: First clean up the hairtail, cut off the fins on one side, cut open the back of the fish, and remove the black membrane.

Wash the collected fish and set aside.

Prepare a bowl and add an appropriate amount of dry flour.

Put the washed hairtail fish into the flour so that it is evenly coated with flour.

Put an appropriate amount of oil in the oil pan, and when it is 70 to 80% hot, put the hairtail fish coated in flour into the oil and fry until cooked.

Fry the hairtail on both sides.

Place the fried hairtail strips on a clean plate.

After frying the hairtail, there is still oil in the pot. At this time, add the aniseed and Sichuan peppercorns and cook until the aroma comes out.

Then add an appropriate amount of shredded green onions.

After more than ten seconds, add the hairtail ribbons, then cover the pot and simmer for a while to let the aroma penetrate into the fish.

Then add vinegar to cook out the aroma, stir-fry, then pour in an appropriate amount of light soy sauce, simmer for a while, and pour an appropriate amount of water to cover the fish.

Wait for the water to boil, turn to low heat and simmer, add ginger slices, green onion segments, garlic cloves and appropriate amount of white wine.

Then, when the soup is almost gone, add an appropriate amount of salt and chicken essence, stir and wait until the soup is gone, then turn off the heat and add the pre-cut coriander segments to the pot.

Simmer for a minute and remove the fish.

In this way, the fragrant hairtail is ready.

Note: When coating in dry flour, be careful not to apply it too much or too thickly, otherwise it will not be easy to taste when stewing.

The advantage of dipping it in flour is that it is less likely to splash oil when frying fish.

Able to absorb moisture from fish.

Just apply a thin layer of flour on it, then shake off the excess flour.

Don't always turn the fish when frying, as this will easily cause the fish to break into pieces, so wait until the oil is hot and put it in, then turn it two or three times before serving.