500g hairtail is the main ingredient.

Accessories: onion 10g garlic 10g Erguotou 15ml soy sauce 10ml salt 2g sugar 10g shallot powder 10g pepper 2g yellow wine 15ml dried pepper.

Braised Hairtail in Brown Sauce

1. Remove the viscera, head and tail of hairtail, scrape off the skin, wash and cut into sections, and control the moisture for later use.

2. Marinate the hairtail with shredded ginger, pepper and yellow wine for half an hour.

3. Drain the pickled hairtail section with kitchen paper, heat it with a small amount of vegetable oil in the pot, fry the hairtail section until both sides are golden, and take it out for later use.

4. Prepare a few cloves of garlic and cut a few slices of ginger for later use.

5. Drain the excess oil from the pan and continue to heat it.

6. Add garlic cloves, ginger slices, pepper segments, soy sauce and soy sauce, then add a small amount of Erguotou, and finally add boiling water until the soup is almost dry, and add appropriate amount of sugar and salt.

7. Take out the pan and put it on the plate, sprinkle with chopped chives.