Cooking Steps

1. 

   Step1:Select relatively fresh hairtail, remove gill belly, dry water, cut into about three inches long section, sprinkle a little salt, wipe and marinate for ten minutes.

2. 

   Step2:Put a little oil in the hot pot. When there is smoke in the pot, turn the small fire. Arrange the fish section in the pot. At this time, do not turn the fish section. After arranging the fish section, turn it to Chinese. Slowly turn the pot to make the fish section evenly heated without being fried. Sprinkle a little salt on the fish section at the same time.

3. 

   Step3:When the fish's eyes are no longer transparent and a little white. When there is a little yellow on the edge of the fish section, turn off the fire and cool the pot for about a minute. Use a shovel carefully. Turn the fish section upside down. Rearrange it. Turn to medium fire later. Synchronize step 2.

4. 

   Step4:From the section of the fish section, when it is visually inspected that the fish meat on the second contact surface of the pot has turned white and a little gravy overflows (9 mature), sprinkle the garlic on the fish section.

5. 

   Step5:After half a minute, you can smell the smell of garlic. The garlic on the surface of the pot is also discolored. At this time, sprinkle the onion on it. Turn off the heat. Cool the pot for about half a minute. Carefully shovel up the plate.