Braised hairtail fish

Wash the hairtail and cut off the dorsal fin with scissors, lift the gill scissors and cut from the back. 2. The belly of the fish is also cut open at the same position. 3. Don’t cut with scissors. If you apply force outward, the internal organs will be pulled out together. 4. Wash the fish scales and cut them into sections, and clean the internal organs that have not been pulled out and the black membrane in the abdominal cavity.

Put the hairtail segments in a small pot, add white wine cooking wine, green onions and ginger, a small spoonful of salt, and half a small spoonful of pepper and marinate for 20 minutes.

Crack the eggs into a deep bowl and beat well. Use kitchen paper or towel to absorb the water from the marinated hairtail and wrap it in the egg liquid.

Heat the oil in a pan, which is more oil than cooking oil. Add the egg liquid and fry the hairtail fish until cooked.

In a bowl, put onions, ginger, garlic, spicy millet, half a teaspoon of salt, a tablespoon of sugar, and half a teaspoon of pepper.

Add half a bowl of purified water, then add one spoonful of soy sauce, one spoonful of dark soy sauce, and two spoons of oil, and stir evenly.

After frying the hairtail, pour out the excess oil and pour directly into the prepared bowl of sauce.

Bring to a boil over high heat, adjust to medium heat, and cook until the soup becomes thick

It's a little spicy and goes very well with rice.

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