How to make pickled pepper and hairtail fish

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  1.Thaw hairtail segments

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  2.Clean the visceral parts of the hairtail fish, clean them and set aside for later use

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  3.Cut into small pieces, or not cut them, put them in a container and pour cooking wine, starch, and eggs, stir evenly, and set aside

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  4.Heat the pan and add rapeseed oil (homegrown)

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  5.When the oil bubbles in the picture above are gone, place the hairtail segments and fry until golden brown (in order to avoid oil splashing, wear household gloves)



6.When golden, take it out and place it on a plate for later use, then gradually put down the remaining hairtail segments

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  7.Golden and ready for use

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  8.Prepare bean paste

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  9. Prepare the pickled peppers and soak them Cut ginger, garlic, green peppercorns, green onions (celery) into sections and set aside

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  10.Use fried hairtail Heat up some oil and stir-fry the ingredients (don’t blame a well-off family for not being able to afford so much oil)