Pan-fried hairtail

hairtail 1 item	Salt 1 teaspoon
Cooking wine 10ml	Vegetable oil 2 tablespoons
Zanthoxylum bungeanum 10 capsules	Dried chili 4
White sugar 1 teaspoon	Doubanjiang 1 tablespoon
Green onion slices 5 tablets	Garlic 2 flaps
Old ginger 2 tablets	flour 50g

How to make pan-fried hairtail

Step 1

After handling the hairtail, wash it, cut it into pieces, rub it evenly with some cooking wine and salt, and marinate it for a while;

Step 2

Wash the onions, ginger and garlic and process them into onion slices, garlic cloves and ginger shreds;

Step 3

Marinate the hairtail fish, wipe dry and coat in flour;

Step 4

Put the pot on the fire, and after it is hot, pour in an appropriate amount of vegetable oil and heat it; add the hairtail and fry until it is slightly brown; you don't need to add so much oil, half fry and half fry;

Step 5

Take out the fried hairtail or push it to the other end of the pot. Heat the oil in the pot, add Pixian bean paste and stir-fry until fragrant;

Step 6

Add dried chilies, Sichuan peppercorns, onions, ginger and garlic and stir-fry until fragrant;

Step 7

Add the fried hairtail and stir-fry evenly;

Step 8

Add appropriate amount of sugar, turn off the heat, and bring to the pot. Cooking tips for pan-fried hairtail

1. You don’t need to put so much oil in frying hairtail, half-fried and half-fried;