Dry fried vegetables are all fashionable dishes brought by the popular trend in recent years. They do bring a spicy wind to our table. Yesterday, I bought some hairtail sections and made them to satisfy my appetite.
1. Wash the hairtail and dry it. Add 1 tbsp of cooking wine, 1 tbsp of salt, 1g of pepper, proper amount of onion and ginger, and proper amount of prickly ash to marinate for 10 minutes
2. Wash the pickled hairtail, wrap it in egg liquid, heat 50% into the pot and fry for 3 minutes. The purpose is to fry the hairtail until it is well done.
3. Stir fry the pork in a hot pot, then put in the slices of onion, ginger and garlic; stir fry the dried pepper, then put in the sprouts; hairtail.
4. Steam 1 tbsp of fish and soy sauce, 1 tbsp of cooking wine, 1 tbsp of salt, 1 tbsp of sugar and 1 tbsp of chicken essence, sprinkle them with Hangzhou pepper, stir well, and collect the juice.