1. Remove the head and internal organs of the hairtail, wash, cut into about 1 inch wide, and air dry. Prepare 8 cloves of garlic and 3 slices of ginger. Mix the light soy sauce, dark soy sauce, balsamic vinegar, cooking wine and pepper to make auxiliary materials for later use.
2. Heat the pan with cold oil, add 9 peppercorns and sauté until fragrant, remove the peppercorns from the pot.
3. The octopus and ginger are put in the pot in turn, and the high heat is changed to medium and low heat. Fry until the yellow croaker. Shake the pot with your hands.
4. When both sides are fried until golden brown, add garlic and sugar.
5. Change to high heat, pour in the prepared ingredients (soy sauce + light soy sauce + cooking wine + balsamic vinegar), and then heat the water to cover the surface of the hairtail. After the soup is boiling, change the heat to medium heat to collect the juice.
6. Collect the juice and go out of the pot.
Tips:*Stir-fried pepper is to remove the fishy taste, the soy sauce has a salty taste, no need to add additional salt, you can add more sugar and vinegar.
