Cooking Steps

1. 

   Step1:Take the viscera, remove the black film, remove the head and tail of the hairtail and wash them. Cut the two centimeter section and drain the water. Marinate with a little salt and cooking wine for about 15 minutes. Sliced ginger, sliced garlic, sliced shallot and chopped scallion.

2. 

   Step2:Mix the sweet and sour sauce when marinating the fish. One spoon of cooking wine, two spoons of soy sauce, three spoons of sugar, four spoons of vinegar, five spoons of water, mix well and set aside.

3. 

   Step3:Wipe dry water on the surface of hairtail with kitchen paper towel and pat on a thin layer of dry starch. Heat up the pot. Add some oil. Fry the hairtail in a small heat. Turn the pot from time to time. Heat the hairtail evenly. Fry it on one side and then on the other side. Fry it on both sides until it's golden and then put it out.

4. 

   Step4:Put the remaining oil in the pot and stir fry the ginger slices and garlic slices.

5. 

   Step5:Pour in the fish. Pour in the prepared sauce and bring to a boil. If the sauce is small, add water. Mix well and turn to medium heat. Cover the pot and simmer for seven or eight minutes.

6. 

   Step6:It's time. Remove the cover and gently turn the fish over and mix them well. Collect the thick soup and turn off the heat.

7. 

   Step7:The meat is tender, delicious, sweet and sour.

8. 

   Step8:Finished drawings.