1. Wash the hairtail, cut into sections, and drain the water
2. Shred green onion and pepper; slice ginger and garlic; cut dried pepper into small pieces and set aside
3. A suitable amount of salt, 3 tablespoons of light soy sauce, 3 tablespoons of vinegar, 1 tablespoon of sugar, a little water in a small bowl and mix thoroughly, set aside. (Attention, add enough salt, no need to add salt after the whole dish)
4. Heat the wok, pour oil, not too much oil, just a little more than normal cooking. Turn to low heat when the oil is hot. Dip a little bit of dry flour on both sides of the fish cubes, then put them in a frying pan,
5. Then put it in the pan
6. Put in other fish pieces one by one, then turn to medium heat.
7. Use chopsticks to gently turn the fish cubes. Don't worry, the fish cubes dipped in dry flour are easy to fry. They won't be fried in oil, and the fish will not fall apart.
8. Fry until slightly golden on both sides
9. Pick up piece by piece, leaving oil at the bottom of the pot
10. Add the sliced ginger, garlic cloves, and dried chilies that you have previously chopped into and fry them to create a fragrance.
11. Pour in the sweet and sour sauce made before
12. Pour in the fried fish cubes and cook for a while on medium heat. Carefully turn the fish cubes so that both sides of the fish cubes absorb the soup.
13. Add shredded green pepper, turn to low heat to collect the soup, let the fish fill up the flavor
14. When the soup is almost dried, put the green onions, and start the pot.
15. Loading
16. It's so delicious, even the garlic cloves and ginger slices in it are not left.
Tips:1. Drain the fish cubes so that they will not be dipped in too much flour when they are dipped in dry flour, which will affect the taste;
2. A very thin layer of dry flour can prevent the fish from being fried in the process of frying, and the fish pieces are also very complete and not easy to fall apart;
3. Add enough salt when adjusting the sweet and sour sauce, so that the fish will evenly absorb the salt when absorbing the soup;
4. This method is also suitable for making other sweet and sour fish.
