1. Ingredients: fried hairtail; accessories: soy sauce, light soy sauce, oyster sauce, rice vinegar, rock sugar, dried chili pepper, onion and ginger, pepper, star anise, cinnamon, bay leaves

2 Steps: Put a few grains of rock sugar (you can add more if you like sweetness), onion, ginger and dried chili peppers, pepper, star anise, cinnamon and bay leaves into a pressure cooker, add soy sauce, light soy sauce, oyster sauce and rice vinegar, the ratio is 1:1:0.5: 2. Stir evenly so that the seasonings we put in are completely blended, then add the fried hairtail segments and add water until the water covers the hairtail.

3. Bring to a boil over high heat. Start counting the time after the pressure cooker valve releases air. Simmer over medium-low heat for 25 minutes. (Be careful not to burn it, and control the amount of water and fire.) Turn off the heat and simmer until natural. cool down.

4. If you find that there is still soup after opening the lid, you can use high heat to collect the soup. Make the fish crispy so that the fish can fully absorb the soup to make it delicious.

5. The hairtail fish stewed in this way is sour, sweet and salty, and tastes great