Composition:

500g hairtail, dried chili with onion and ginger, prickly ash, 1 star anise, 1 tablespoon flour.

Exercise:

1. Slice hairtail from the side, remove viscera and black film, wash+onion ginger, pepper, 1 tsp salt and 1 tsp cooking wine, and marinate for 20 minutes.

2. Dry the pickled hairtail, roll it in flour, shake off the excess and wrap it with a thin layer ~

3. Don't need too much oil, just cover hairtail. After the oil is heated, put it into the hairtail section in turn, fry it until golden brown, and fry it again to make the skin more brittle.

4. Heat the pot and pour in a little oil. Break onion ginger, dried pepper and star anise, put them into the pot and stir fry together, then add the fried hairtail section. Then add 1 tablespoon of light soy sauce, half a spoonful of dark soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of vinegar, half a spoonful of sugar, half a spoonful of chicken essence and a little salt, and then pour in a bowl of water to boil and stew for 3-5 minutes to thicken the soup.