Return to pot hairtail

1. Wash the hairtail and cut it into diamond shaped pieces. Add Baijiu, cooking wine, pepper, Chinese prickly ash, sugar and salt to marinate it for 30 minutes. (It's best to wash off the scales on the skin of hairtail to remove the fishy smell, and add enough salt.)

2. Slice scallions, ginger, and garlic, and cut green garlic into sections.

3. First, pat a layer of corn starch on the marinated hairtail.

4. Drag another layer of egg mixture.

5. Heat up the wok and let the oil temperature reach 40% hot before adding the scallops.

6. After shaping, fry over low heat until golden brown, then flip over.

When both sides are fried yellow, increase the heat and spit out excess oil.

8. Store for future use.

9. Still stir fry Pixian Douban Sauce over low heat with the oil in the pot until it turns into red oil

10. Add scallions, ginger, garlic slices, and stir fry with fermented black beans until fragrant.

11. Cook in cooking wine, add white sugar, salt, and dark soy sauce to taste well.

12. Add garlic sprouts and stir fry until fragrant, then pour in scallops.

13. Gently stir fry evenly and remove from the pot.

14. Finished product drawings

15. Finished product drawings

16. Finished product drawings

17. Finished product drawings