1. Remove the head, internal organs and fins of the fish, clean it and cut into sections, then remove the swim bladder and the black membrane in the abdomen by hand, so as to keep the fish section intact and look neat and beautiful. Use three flower knives on each side of the fish section. Easy to taste when cooking
2. Put two eggs in a bowl and beat them up
3. Put more oil in the pan, put the octopus segments dipped in egg liquid in the pan, and fry the bottom surface hard and set the shape on low heat.
4. Turn it over, and fry the other side hard, shape, golden color
5. Do not turn the fish section, sprinkle all the seasonings evenly on top, pour hot water over the fish body, cover with a lid, and simmer on low heat
6. Open the lid and accept the soup
7. Serving
8. Golden red color, tasty, can be eaten hot or cold
Tips:The hairtail is first removed from the head, viscera and fins, cleaned and cut into sections, and then the maw and the black membrane inside the abdomen are removed by hand. This will keep the fish section intact, neat and beautiful in appearance, and will not be broken when cooked; in the fish section Three flower knives are drawn on both sides to make it easier to taste when cooking; after adding seasoning and water to the fried fish, do not turn it to prevent it from breaking. When the soup is almost harvested, you can check or turn over.
