C’s mom’s private choice—the one that caused fights over food—sweet and sour hairtail fish
Overview
Today was really unexpected. A friend brought his little girl, who was over two weeks old, to play with Brother CC. During the meal, he was not afraid of CC's tall and powerful brother at all. They fought over the last piece of sweet and sour hairtail on the plate. In the end, the fight was resolved peacefully through sharing. Then the little girl stuck to me all afternoon and said in a timid childish voice: Auntie, I also want to eat sweet and sour hairtail fish. There is no more excitement when grabbing the sweet and sour hairtail fish. I squatted in front of her, touched her head, and secretly made up my mind to do my best to make the babies fall in love with eating!
Tags
Ingredients
Steps
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Wash the hairtail and cut into large sections of about 5 cm with scissors. Slice the ginger and mince the green onion and set aside.
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Put two spoons of oil in the pot. When the oil temperature reaches 60-70%, add the hairtail in sections and fry slowly over low heat. When one side is done cooking, flip over and cook for another 2 minutes. Add ginger slices and light soy sauce to the pot.
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Add cooking wine and rock sugar and fry briefly for 1 minute, then add boiling water, the water should just cover the hairtail.
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Simmer over low heat until the soup thickens, then add 2 tablespoons of mature vinegar, stir-fry gently until the flavor is evenly absorbed, and then remove from the pot. Serve on a plate and sprinkle with chopped green onion.
