1 First, we prepare 3 hairtail. First cut your head, then cut open your stomach and take out your internal organs. The silver scales on the surface of hairtail are nutritious and can be eaten directly. If you really don't like them, you can scrape them off gently with steel balls. After scraping, cut off the fins on your back, clean them, cut them into 4 cm pieces and put them in a pot.

2. Chop the ginger, chop the onion, cut it into chopped green onion and put it with the hairtail. Add a spoonful of salt and a spoonful of chicken powder, then pour a little cooking wine to remove the fishy smell, sprinkle a little pepper, and marinate by hand for 20 minutes to make hairtail taste.

3. Then, we prepare seasonings. Slice onion with oblique knife, slice ginger. Flatten garlic and put it in the same pot. We caught a handful of dried peppers, an octagonal, a pinch of peppers, a grass fruit, a few fragrant leaves and a few angelica dahurica for later use. If the hairtail is of good quality, use pepper and pepper, and other staple foods can be saved or reduced.

After 4.20 minutes, we picked out the salted hairtail and squeezed out the juice to avoid frying in the oil pan.

Next, we began to fry hairtail and boil oil in the pot. When the oil temperature is 50% hot, turn to low heat, put the hairtail into the pot and coat it with starch. Starch coating can prevent oil leakage of fried hairtail and make hairtail more brittle. We often turn it with a spoon, so that the hairtail is heated evenly and kept on low heat for 3 minutes. When the hairtail is fried to golden brown, pour the hairtail out and control the oil.

6. Then, let's cook the sugar. Add a little water to the pot, pour in 20 grams of white sugar, and stir constantly to melt the white sugar. There will be many bubbles in the pot. When the big bubbles turn into small bubbles and the sugar juice is reddish brown, add a little water, stir well and boil the sugar.

7. Heat oil in the pot, add onion, ginger and other seasonings and stir fry together. Stir-fry until fragrant, add bean paste 10g, stir-fry the bean paste to get red oil, pour a little cooking wine, add a proper amount of water, pour the just-cooked sugar color into the pot, and add the fried hairtail.

8. Add 10g oyster sauce and 5g seafood sauce to make it tender. If the color is not rosy enough, add a little old extraction color, boil the soup, skim the scum from the pot, and then simmer for 5 minutes on low heat to let the hairtail absorb the soup.