1, hairtail 500g, onion 3g, salt 3g, ginger 2g, star anise 2g, soy sauce 45g, sugar 5g, monosodium glutamate 4g, garlic 4g, lard 20g, vegetable oil 50g, sesame oil15g and wheat flour/kloc.

2. Production method: scale the fish, dig the gills, cut the fins, and wash the internal organs on the gills; Weave both sides of the fish with a straight knife pattern. 1 Knife every 3 cm, not too deep. Just cut the fish skin, and the big one will break into two parts.

3. Sit in an oil spoon with high fire, add oil, stick a layer of flour on both sides of the fish, put it in the spoon, fry it on low fire until both sides are golden (pay attention to oiling along the edge of the spoon, fry the fish on low fire and fry it evenly), and take it out and put it in a plate; Heat a frying spoon, add lard, add aniseed, onion, ginger and garlic and fry until cooked.

4. Add cooking wine, vinegar, soy sauce and broth, add sugar, monosodium glutamate and refined salt to find a mouth, and add fish to boil; Cover the pot and stew until the juice is thick; Remove the fire and collect the juice, pour out the sesame oil from the spoon and put it on a plate.