Cooking Steps

1. 

   Step1:Fresh ice in the supermarket. Which is your dish?

2. 

   Step2:Take the fish to the head and internal organs. Cut the fins. Clean them. Marinate with salt and cooking wine for half an hour. Slice ginger and garlic. Slice scallion into long sections. Mix wet starch and chicken essence to thicken sauce.

3. 

   Step3:The pickled hairtail is dried with oil absorption paper, and then wrapped in a thin layer of flour.

4. 

   Step4:Put more oil in the cold pot. Turn the pot around to make it full of oil. When the oil is 60% hot, the hairtail will be fried first and then over medium heat.

5. 

   Step5:After one side is fried, turn the hairtail upside down one by one. It will also be fried golden. Shovel it out for use.

6. 

   Step6:Wash the pot. Add the oil again. When the oil temperature is 80% hot, stir fry the ginger, onion and garlic.

7. 

   Step7:Boil it with water. Let's release raw soy sauce, a small amount of old soy sauce, oyster sauce, sugar, cooking wine and flour. Cook for another two minutes.

8. 

   Step8:Put in the fried hairtail. Cover and simmer for 15 minutes. Before stewing, the water should be a little more. If not enough, you can add it as you like. It's better to have no hairtail.

9. 

   Step9:Stew until the soup is thick. Take a few peppermint leaves and onion sections. Uncover the pot and cook for two minutes. Scoop out the hairtail again and set the plate. Leave the soup.

10. 

    Step10:Scoop out the impurities such as ginger, onion, garlic and mint leaves. Add some oil and cook in the sauce.

11. 

    Step11:Stir constantly with the spoon. When the soup is concentrated and the oil is bright, pour it on the hairtail while it is hot. Garnish with mint leaves. A plate of lotus flavored hairtail is ready. Use chopsticks to pull out a small piece of hairtail. Send it to the mouth. The special salty smell of hairtail gives off a light mint taste. It's really nice.