Cooking Steps

1. 

   Step1:——- [braised hairtail in sauce] - [main ingredients] - one hairtail (about 650g) [ingredients] - a handful of small celery in Chaozhou (leaves think that fresh sea fish really don't need ginger. In our sea fish are very fresh. In addition to the cold crab, we need to add some ginger to neutralize it. We rarely put ginger in other fish.) [seasoning] - one teaspoon of sauce, one scoop of soy sauce and proper amount of wate

2. 

   Step2:[production steps] - 1. Clean the hairtail. The surface needs to be rinsed gently. It mainly cleans the abdomen. The belly is the most fishy part of the whole fish, especially a little blood stasis near the bone. After washing it, drain it. It's better to wipe it with kitchen paper towel. There's no water. When frying, it won't splash oil naturally.

3. 

   Step3:2. Heat the pot and pour in the oil. Put in the hairtail. The hairtail can dip in a thin layer of corn starch. It can also prevent the pot from sticking. But this is not a necessary step. It depends on personal preferences. The soup with starch is thicker. If you don't like the taste, you can fry it without starch.

4. 

   Step4:3. Don't turn it. Wait until one side is fried, then turn it over and continue to fry. It's the most taboo for fried fish.

5. 

   Step5:4. After the hairtail is fried, push it to the side of the pot. Put in the sauce and stir fry it to make it fragrant. Then add in the sauce and boil it. It will be more fragrant if it is heated by oil.

6. 

   Step6:5. Pour in hot water again. The amount of hot water should not exceed that of hairtail. Cover and heat until the soup becomes less and thicker. It's better to use hot water. In this way, the fish can maintain the best taste and shorten the cooking time. For the pot, the sudden cold and heat will also affect the service life of the pot.

7. 

   Step7:6. Finally, add a handful of celery. Add it for a few seconds to make it out of the pot. Some people don't like the taste of celery. It's OK to use garlic sprouts.