2. Seasoning: 50g of onion, 50g of ginger, 30g of garlic, 2g of pepper, 3g of star anise, aged vinegar 120g, 70g of sugar, 30g of soy sauce, 3g of salt, 0.5g of pepper, 20g of Shaoxing wine, appropriate amount of edible oil and water.
3. Insert a flower knife horizontally on the fillet, and the knife is as deep as bone. After the fish pieces are placed on the flower knife, use oil-absorbing paper to absorb the water on them, and then fry the fish pieces at 50% hot oil temperature until both sides are golden, and then take them out for later use.
4. Spread two green leaves on the bottom of the casserole to prevent the pot from burning during the stew, then spread a layer of onion, ginger and garlic, spread the fried hairtail on it, and sprinkle with sugar, salt and a little pepper.
5. Pour a little yellow wine into the casserole, then pour soy sauce and aged vinegar, and finally add a proper amount of water.
6. Boil the casserole first, then turn to low heat, seal the lid with tin foil, and seal the pores of the casserole with adhesive tape for 3-4 hours, during which the soup will not overflow.
7. Open the pot cover after stewing hairtail, and turn off the fire by slightly thickening the soup with a medium or small torch. At this time, the crispy hairtail is ready, and you can eat it while it is hot, or you can eat it in the refrigerator after cooling.