1, change the hairtail into a knife, and cut the hairtail into sections. Put the hairtail into the starch and pat the corn starch evenly. Heat the oil in the pan to 70% heat, put the powdered hairtail into the oil pan, and fry until the color is golden. Add a little cooking oil to another pot, add onion, ginger and star anise until fragrant, add oyster sauce, soy sauce and cooking wine, and add hot water. Put the fried hairtail into the pot, add sugar, the amount of sugar should be a little more, add a little chicken powder and salt, and cover the pot. Simmer for 20 minutes, start to collect juice, add a little soy sauce and a little starch, add some cooking oil, turn off the heat and set the plate.

2. Clean up the hairtail, cut into sections, add cooking wine and soy sauce and marinate for 20 minutes. Fry in the oil pan until golden on both sides, and set aside. Slice onion, ginger and garlic, heat the wok with oil, add onion, ginger and garlic for fragrance, add vinegar, tomato sauce, white sugar, add warm water with almost no ingredients, add appropriate amount of salt, stir well and taste it, it doesn't matter if it is not rich enough, and then collect juice. Add hairtail, and simmer until the soup thickens. Add water starch to thicken, and add a few drops of sesame oil when taking out the pot.

3, hairtail to remove the head and tail, remove the belly, tear off the black film in the belly, wash and cut into sections for later use; Then prepare other ingredients: ginger slices, onion segments, garlic cloves, Jiang Mo, chopped green onion, dried Chili, pepper and Huangfeihong spicy peanuts; 2 Slice the hairtail slightly on both sides, mix chopped green onion, Jiang Mo, cooking wine, salt and pepper, stir well and marinate for more than 30 minutes.

4. Pat the salted hairtail lightly with a thin layer of dry starch, turn on the electric baking pan, brush the oil, and start the "preheating" procedure. After the "preheating", add hairtail and fry until both sides are golden. Take the fried hairtail out of the standby wok to heat it up, pour in a proper amount of rapeseed oil and turn to low heat. Add ginger slices, onion slices and garlic cloves, stir-fry until fragrant, add dried Chili and pepper, stir-fry until fragrant, add fried hairtail, stir-fry slightly, add Huangfeihong spicy peanuts, and add appropriate amount of white sesame, salt and chicken powder. Take the pot, sprinkle with chopped green onion and millet spicy.