Old Beijing pancake rolls with hairtail*

1. Wash the hairtail, cut it off, marinate it with scallions, ginger, garlic, cooking wine, and salt for half an hour.

2. Soak the pickled vegetables into soft lumps and cut them into finger sized strips.

3. After marinating the hairtail, dip it in the surface water and fry slowly over low heat until it turns brown. Fry until dry and simmer until more crispy and flavorful.

4. Mix the bowl juice, including oil consumption, cooking wine, soy sauce vinegar, sugar, and a little salt. (I used the sweet and sour juice used to marinate garlic, which has a softer sour taste).

5. Use pickled vegetables as a base, top with fried hairtail, spread with scallions, ginger, and garlic, and finally drizzle with a bowl of sauce

6. Put it into a pressure cooker and press twice over high heat. The suppression is over. Due to the evaporation of vinegar, the taste of the soup has changed slightly from before. You can add sugar or chili peppers according to your preferences for seasoning. Finally, simmer over medium heat for 10-15 minutes until the sauce is ready to taste.