Cooking Steps

1. 

   Step1:Add 8590g warm boiled water to 100g glutinous rice flour and make it flocculent. Then knead it into a bal

2. 

   Step2:Rub the long strips and cut them into small balls. Then rub them into small circles with the palm of your hand. Cover them with a damp cloth for later use

3. 

   Step3:Boil a pot of boiling water. Put in a small round and cook until it floats

4. 

   Step4:Take up cold water for standb

5. 

   Step5:Slice garlic and ginger. Slice chives into sections of scallion and green. Remove gills of hairtail, wash and cut into sections

6. 

   Step6:Marinate the hairtail with 1 teaspoon salt, a little soy sauce, pepper, garlic slices, half ginger slices and green onion for more than half an hou

7. 

   Step7:Drain the pickled hairtail into a sealed bag. Pour in 2 tablespoons starch and shake well

8. 

   Step8:Pour oil into the pan without sticking it to the bottom. Bring to 60% hea

9. 

   Step9:Drain the hairtail and put it into a pot. Fry until both sides are golden, then set aside

10. 

    Step10:Fish frying oil, ginger slices, scallion, 1 teaspoon chopped pepper sauc

11. 

    Step11:Pour in 3 tablespoons of wine, 1 tablespoon of raw soy sauce, 1 tablespoon of old soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of sugar and 3 tablespoons of clear water and stir wel

12. 

    Step12:Add in the fried fish and simmer for 2 minutes. Add in the cooked small round. Gently turn the fish section and small round with a shovel. Wait until the sauce is thick, sprinkle with green onion to make the pot

13. 

    Step13:Set the plate to look good. First clip out the size of the hairtail. Then pour the sauce and the small round.