Cooking Steps

1. 

   Step1:Take the fish to the head and tail, internal organs, cut off the thorns on the body, wash, marinate with cooking wine, onion and ginger for more than half an hour. (because I packed the day before and ate it today, so I pickled it all night.

2. 

   Step2:Use kitchen paper to dry the water with fish (mainly cooking wine).

3. 

   Step3:Take a proper amount of flour. Press the hairtail with your hand hard. Let both sides of the hairtail be stained with flour. Shake off the surplus flour.

4. 

   Step4:Loosen the oil in the pot. Oil temperature is 50% hot (oil temperature is not too hot). Fry the hairtail fish in medium and small heat. Remember, don't flip the hairtail fish in a hurry. Fry the hairtail fish slowly in a small heat for a while. Push the hairtail fish gently with chopsticks. If you can push it easily, you can turn over and continue to fry. Can't push the hairtail. Don't turn it. The hairtail will be incomplete.

5. 

   Step5:Once it's golden, it's hard to shape. Turn it over and continue.

6. 

   Step6:It's good to fry it out. It's necessary to fry it until it's golden and hard. In this way, the hairtail won't spread when it's braised.

7. 

   Step7:Put oil in the pot. Stir fry chives and ginger (I didn't find ginger at that time. I found it later and put it in). Pour in the fried hairtail.

8. 

   Step8:Add some salt, soy sauce, sugar and cooking wine.

9. 

   Step9:Pour in the water that just hasn't passed the hairtail (put in the ginger slices). Bring to a boil and simmer for about 10 minutes. Turn off the heat until the soup becomes less thick.

10. 

    Step10:Finished product. Salty and fragrant.