Chopped pepper hairtail fish

Overview

I bought two large hairtails a few days ago, and making braised hairtail was a bit of a failure because the sauce ratio was not right. Let’s try a different approach this time. I didn’t expect it to be so successful. Hoho~

Tags

• hot dishes
• chicken essence
• cooking wine
• egg
• garlic
• hairtail
• onions
• vinegar
• ginger
• salt

Ingredients

Steps

1. 1 Process the hairtail (remove internal organs, scales, fins, cut into sections, score), cut the onion, ginger and garlic, rub the fish with ginger and salt, then add cooking wine and marinate for twenty minutes, be sure to turn it over

   

2. 2 Crack an egg into a bowl and beat well, then put the marinated hairtail in and let the egg mixture coat the hairtail evenly

   

3. 3 Light the fire and sit in the pan, heat the pan and cool the oil. The oil does not need to be too much to reach the height of the hairtail. Put it in and wait until one side of the fish turns yellow, then switch to the other side, otherwise the fish will rot

   

4. 4 After frying all the fish, take it out. The egg on top is the remaining egg after frying the fish and spread it into a small pancake. Pour out the remaining oil in the pot and clean the pot, because the oil that has been fried has no nutrients and needs to be disposed of.

   

5. 5 Reheat the pan and pour oil, then add onions, ginger and garlic, then add some chopped peppers and stir-fry evenly

   

6. 6 Add the fried hairtail, add an appropriate amount of water, then add an appropriate amount of salt, chicken essence and vinegar, cover the pot and cook

   

7. 7 Reduce the juice over high heat, add a little vinegar, and enjoy. It’s delicious!