Nanchang traditional flavor braised hairtail

1. Wash the hairtail, cut off the bones and fins on the back, cut it into sections about one inch long, and marinate with salt for 10 minutes.

2. Cut ginger, garlic, green and red peppers, and scallions well and set aside.

3. Put 3 tablespoons of oil into the wok, about 45 milliliters, and heat it to 80% heat. Place your hands about a foot high above the wok and feel it. If it feels very hot and slightly hot, it's enough.

4. Put the hairtail in piece by piece. If beginners are afraid of oil splashing, it is best to turn down the fire.

5. Fry until the edge of the hairtail appears burnt yellow, then flip it over.

6. Flip over and fry for another 2 minutes, and it will be almost done. Of course, this depends on the firepower of each stove.

7. Take the fried hairtail out of the wok, pour out most of the oil from the frying pan, leaving only a little base oil, and put the fish pieces back into the wok. When making rice sprouts, it still follows tradition. The fish chunks are not taken out of the pot, but are directly pressed down with a spatula and the oil is poured out. Then pour glutinous rice wine. But this is a bit difficult for beginners, so I simplified it.

After returning the fish pieces to the pot, immediately pour in sweet glutinous rice wine. Cover the pot and simmer for a few seconds.

9. Set the heat to medium low, then add soy sauce, vinegar, sugar, and water.

10. Add scallion white and ginger garlic.

11. Add 1 teaspoon of salt.

12. Add 1/2 teaspoon of chicken essence.

13. Add pepper powder again.

14. Then harvest the juice over high heat.

15. Thick soup is sufficient. The thickness can be determined according to personal preference, with more or less soup being preferred, and of course, less soup is even more fragrant! For beginners, they need to gradually master the technique of collecting juice.