Accessories: onion, green pepper, red pepper, garlic, ginger, onion, egg (white skin).

Seasoning: cooking wine, salt, soy sauce, sugar and balsamic vinegar.

Practice:

1. Remove the head, fins, black membrane and scales from the viscera of hairtail, cut into sections, add cooking wine and a little salt to the plate, mix well and marinate for a while;

2, onion, green pepper, red uncle cut into pieces of the same size, onion cut into sections, ginger sliced, garlic pat loose;

3. Take a small bowl and add soy sauce, vinegar and sugar to make juice;

4. Put the salted hairtail into the broken egg liquid, so that the fish is covered with an egg liquid;

5. Pour the oil into the pan and put two slices of ginger. When the oil is 70% hot, put the hairtail dipped in the egg liquid, and fry it with medium and small fire until it is golden on both sides.

6. Pour new oil into the pan for frying fish. First, saute ginger, onion and garlic, then add onion and stir fry. When the onion becomes transparent, add fried hairtail.

7. Pour the prepared juice and add 1 large bowl of boiling water;

8. After boiling, reduce the heat to stew 10 minutes or so;

9. Turn up the fire and add the green and red pepper pieces;

10, mix well and serve.

Skills:

1, hairtail is usually sold in two kinds: frozen and chilled. It is recommended to buy chilled.

2. When frying fish, fry it with medium and small fire. Fry one side and then the other side. Don't turn it over repeatedly. Fry it until the surface is slightly dry. It is not easy to disperse when stewing, and the taste is better.