Sweet and Sour Hairtail
1.
Clean and cut a fish section of a good size. Use a knife on both sides of the fish section to drain the water.
2.
Place in a large bowl, add salt and rice wine and marinate for 10 minutes
3.
Sliced green onion, shredded ginger
4.
Cornstarch in a flat plate
5.
Dip both sides of the fish section with a layer of dry starch. Heat the pan and put it in the salad oil. Heat the oil and put the fish section into it.
6.
Fry until the fish is golden brown, and then the oil is poured out
7.
Leave the bottom oil in the pot, add sliced green onion and ginger until fragrant
8.
Add rice wine, light soy sauce, sugar, 2 tablespoons of white vinegar, salt, and some water to the pot to boil, add the fish segments
9.
Cook on low heat for 10 minutes, turn over, continue to cook for 10 minutes
10.
Boil until the soup is thick, add 0.5 gravy and vinegar and boil slightly and serve.
11.
Sprinkle chopped chives
Tips:
1. The fish segments are coated with a layer of dry starch to prevent sticking to the pan and keep the fish skin intact. It also replaces thickening. The soup is thick during the cooking process.
2. The amount of clean water is not much, so use a low heat to cook, and be optimistic about the last few minutes to prevent burning
3. Adjust the proportions of various seasonings according to their own tastes
4. The spoon in the recipe refers to the enamel spoon usually used
