Braised hairtail fish

Overview

Simple and easy to cook at home

It is best to choose a small belt for hairtail, and I chose Lu Siben belt. Wash, cut short, and let dry the surface moisture.
After the surface of the hairtail is dry, heat the pan and add oil, turn to medium heat and fry the hairtail segments in the pan.
Fry until the surface is golden brown, remove from the pan and place on a plate. Place a layer of oil-absorbing paper under the plate to reduce greasiness.
Put a little water in the pan, add ginger, a little cooking wine (white wine) and white sugar.
Add the fried hairtail, bring to a boil and simmer for about 1 minute (if the time is too long, the hairtail will fall apart), and add a small amount of vinegar.
Add the scallions, cover the pot and simmer until the scallions are cooked, then turn off the heat.
Remove from the pot and plate, over.