Braised Hairtail with Yellow Sauce

Overview

There are many ways to eat hairtail. If you are tired of the taste of braised, dry-fried, sweet and sour, try braised in sauce instead.

A hairtail fish. Wash and remove the internal organs. The black membrane in the belly must be cleaned.
Cut into pieces and drain with kitchen paper.
Each piece of hairtail is lightly coated with starch.
Put 50 grams of oil in a pointed-bottomed wok and fry over low heat.
When the skin turns yellow, take it out.
Leave a little oil in the pot, heat the oil and fry a few peppercorns until fragrant, stir-fry the peppers, onions, garlic and ginger slices.
Add a small spoonful of soybean paste, not too much as it will be salty. I scooped a little too much.
Add hairtail and stir-fry.
Add an appropriate amount of water to stew (a little too much water is added) just enough to cover the fish, and add a little sugar to enhance the freshness.
Simmer for 7 or 8 minutes, reduce the juice over high heat, and remove from the pot. Sprinkle some chopped chives on top to garnish.