material
Ingredients: 500g； hairtail;
Accessories: star anise 1, pepper 10, 2 red peppers, 2 fragrant leaves, 3 ginger, 2 garlic, 2 tablespoons of rice wine, a proper amount of salt, 25g soy sauce, 5g soy sauce, sugar 1 teaspoon, spiced powder 1 teaspoon, and color.
Spiced hairtail
1
Wash hairtail 1, cut into small pieces, cut one knife on each side of the fish, drain water, add appropriate amount of yellow wine, salt and shredded ginger, mix well, and marinate 15 minutes.
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2
Add two spoonfuls of corn starch to the plate so that both sides of the fish are covered with a thin layer of dry starch.
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three
Do everything and put it on a plate for later use.
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four
Fry until the hairtail is golden, then turn over. Fry until golden on both sides and serve.
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five
Prepare seasoning. Two halves of garlic powder, sliced onions.
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six
Leave the bottom oil in the pot and stir-fry all the spices until fragrant.
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seven
Add light soy sauce, light soy sauce, 1 teaspoon yellow wine, salt and sugar to taste, and add appropriate amount of water to boil.
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eight
Add hairtail piece by piece, and simmer for 10 minutes.
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nine
Turn over and cook for 10 minute, pick out all seasonings, sprinkle with appropriate amount of spiced powder, collect juice over high fire, and cook until the soup is thick, so that each fish is wrapped in the soup.
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10
Finished product drawing.
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skill
1, the fish body is coated with a layer of dry starch on both sides, which can prevent the pot from sticking and make the soup sticky. When frying fish, scald the oil before putting it in. Scalding the oil will enlarge the surface of the fish quickly and won't stick to the pot. 3, the fire juice should be optimistic in the last few minutes to avoid burns.