material

750g hairtail, 30g dried pepper, minced ginger and garlic, 1 pickled ginger, a little pepper, a little douchi, a little Pixian watercress, sesame seeds, cooking wine, a little soy sauce, a little monosodium glutamate, a little vinegar and a little onion.

working methods

1. Clean hairtail when you buy it, take it home, clean it and drain it for later use. Cut the pepper into sections and pickle the pepper into fine particles. 2. Fry hairtail on both sides in a frying pan for later use. You can put some salt in the frying process to prevent oil from spilling on your hands. Put oil in a new pan (not a frying pan). Add minced ginger and garlic, soaked ginger, pepper, lobster sauce, watercress, a little soy sauce, dried pepper and cooking wine into a hot pot, and stir-fry hairtail together for a while. Add vinegar, sesame, monosodium glutamate and onion when cooking. I don't have many peppers at home.