Hairtail, egg, flour, onion, ginger, garlic, pepper, aniseed.

method of work

1. Clean the hairtail and cut it into sections. Absorb the excess water from the fish with a tissue. I cleaned the scales of hairtail relatively clean, because I couldn't get used to the taste. In fact, the scales of hairtail are more nutritious, so you don't have to clean them up if you eat them properly.

2. Mix eggs and flour into a thick batter, and put a little salt in the batter. Wrap the fish in batter.

3. Put the fish section wrapped in batter into the frying pan and fry thoroughly on both sides with oil.

4. Because the fish has been cut by oil, in order to avoid excessive oil intake, I didn't put any oil when I cooked the hairtail, so I spread the onion, ginger slices, garlic, pepper and aniseed at the bottom of the pot.

5. Put the fish pieces on the seasoning, pour in cooking wine, soy sauce, a little vinegar, sugar, a little salt, and add enough water. Stew over high fire, and when the soup boils, turn to medium heat. Finally, collect the soup and plate it.

6. I didn't throw away the head of the hairtail and the offal on my body, but blanched it with water. Send it downstairs to feed Mimi.