Materials:
1. One hairtail (about 500g)
2. Appropriate amount of ginger slices
3. Appropriate amount of garlic cloves
4. Appropriate amount of green pepper
5. Appropriate amount of cooking wine
6. soy sauce in moderation
7. Appropriate amount of salt
8. Appropriate amount of white pepper
Production steps:
1. Prepare hairtail, remove internal organs, wash and cut into sections.
2. Sprinkle the hairtail with salt and white pepper evenly and marinate for about 10 minutes.
3. Cut ginger slices, garlic cloves and green peppers into powder for later use.
4. Heat the pan to cool the oil, and fry the hairtail section in the pan until golden on both sides.
5. Add minced ginger, garlic and minced green pepper and stir fry. Pour in proper amount of cooking wine and light soy sauce and stir fry evenly.
6. Add an appropriate amount of water, turn to low heat and cook for about 10 minutes after the fire is boiled.
7. Then turn up the fire, drain the juice and stir fry evenly.
Tips:
1. Slice hairtail evenly, so that the decocting time will be consistent.
2. When frying hairtail, fry it slowly with low fire, so as to ensure the taste of hairtail is fresh and tender.
3. When cooking hairtail, the amount of water should be appropriate, not too much, otherwise it will boil hairtail.
Ending:
Dry-roasted hairtail is a delicious and nutritious home-cooked dish. It not only tastes fresh and tender, but also has good nutritional value. I hope everyone can try to make this dish at home and enjoy the fun it brings.