The soup of braised hairtail fish with green pepper is rich and delicious in color and aroma. How is this famous dish made using home cooking methods?

First, we prepare a hairtail fish for the refrigerator. Cut off the head of the fish diagonally, then cut off the tail of the hairtail, and then tear off the fins from the tail. After removing the fins, cut off the fish. Cut the anus with a knife, insert a pair of chopsticks from the edge of the knife, remove the internal organs, then chop it into small pieces, chop it into small pieces and put it in a basin, add water to clean it and set aside. Students, please remember that in this step we only need to clean the black film in the middle of the fish belly, clean it and take it out. The next step is to prepare a small piece of pickled ginger and cut it into slices for later use. Prepare the green onion segments, pat them apart and knead them until ready. Add a small spoonful of edible salt to the basin, add an appropriate amount of cooking wine, then mix well and marinate for ten minutes. The next step is to prepare the auxiliary ingredients. Prepare a green pepper, remove the seeds and cut into small slices for later use. Students who can eat spicy food can also use 20 slices instead. Prepare half a red pepper, slice it and set aside. Finally, prepare a few green onions and cut them into small pieces for later use.

Second, the next step is to start making. First, we heat the pot. After the pot is hot, add an appropriate amount of lard into the pot. Add a little vegetable oil to the medium soil. Heat the oil until it is 50% hot. Then put the cut green and red peppers in the pan and fry them until they are raw. Fry the green and red peppers until they are raw, take them out and set aside. Then the pickling is completed. Put the hairtail fish into the pot one by one. After the hairtail fish is put into the pot, fry it on medium-low heat for eight minutes. The purpose of this step is to fry the hairtail until it is dry and fragrant. In the initial stage, a large amount of water will evaporate in the pot. Please remember, do not turn the hairtail until it is fried, otherwise the unshaped hairtail will break into pieces. Fry for about six minutes, then stir with a spatula. After frying the hairtail until fragrant, add an appropriate amount of garlic and fry until fragrant. After the garlic is fragrant, take it out and set aside. Then add the pickled fish onions and ginger slices and fry until fragrant. The purpose of this step is to extract the fragrance. After squeezing the ginger and green onions dry, remove and discard. Then add chopped green onions and sauté until fragrant. Add appropriate amount of oyster sauce halfway.

Third, add an appropriate amount of light soy sauce, soy sauce, and an appropriate amount of beer to the pot. Add a little water and start seasoning. Add two dark soy beans to the pot to adjust the color. Add a spoonful of sugar, a little salt, a little pepper, a little vinegar, then add the fried hairtail and garlic granules, turn to low heat and cook for five minutes until the hairtail is cooked and flavorful. After five minutes, add an appropriate amount of water starch to thicken it. After the gravy is thickened, add the chopped green and red peppers, stir-fry them evenly, and then take them out of the pan and serve them on a plate. A very delicious braised hairtail fish with green pepper is completed. Let’s start with the technical summary. First, when handling hairtail, it is best to use chopsticks to stir and pull out the internal organs. This has the advantage of keeping the hairtail intact. Second, frying hairtail must be done slowly over low heat. Do not stir the hairtail before it is set and dried, otherwise it will easily break and lose its shape. Third, adding a little vinegar when cooking can soften the fish bones and fish meat, making it more delicious after being cooked.