1: 8g of hairtail.

2: 3 tablespoons of corn oil or rapeseed oil

3: 1 grain of star anise, 2 pieces of cinnamon thumb joint, 1/2 teaspoon of pepper powder, 3 strips of onion, 1 grams of ginger, 2 strips of dried red pepper, 3 tablespoons of ketchup, 1 tablespoon of Lee Kum Kee Old Village oyster sauce, 2 tablespoons of Jin Lan soy sauce and 1/3 of salt.

Note: 1 tablespoon = 15ml =1 Tablespoon, =1 Teaspoon = 5ml = 1teachspoon, and 1 cup = 24ml.

Practice

1. Scrape the scales and intestines of hairtail with Scour Pad, clean it, dry it with paper towels, and then cut it into 3cm long sections for later use.

2. Non-stick pan. Put it on the stove and turn on the fire. Put 3 tablespoons of oil. After the oil is hot, put in the fish pieces, fry them on both sides and take them out.

3. Leave the oil in the original pot, adjust the medium heat, add star anise, cinnamon, pepper powder, onion, ginger and dried red pepper, stir-fry until fragrant, then add tomato sauce to stir-fry red oil, and then add the remaining three ingredients to boil. Pour this sauce into the pressure cooker, and add the fried fish pieces at the same time. After steaming on high fire, reduce the pressure to low heat for 5 minutes.

4. Turn off the fire, open the pressure cooker after cooling, and serve the spiced crispy hairtail.