First of all, we prepare a hairtail in the refrigerator, cut off the head obliquely, then cut off the tail of hairtail, and then tear off the fins from the tail. After removing the fins, we cut a knife at the anus of the fish, insert it from the knife edge with a pair of chopsticks, remove the internal organs, cut it into small pieces, put it in a basin, and clean it with clear water for use. Remember, students, in this step, we only need to clean the black film in the middle of the fish belly and take it out after cleaning. The next step is to prepare a small piece of ginger for pickling and cut it into ginger slices for later use. Prepare the shallots, pat them and rub them for later use. Add a spoonful of edible salt to the basin, add a proper amount of cooking wine, and then mix well and marinate for ten minutes. The next step is to prepare auxiliary materials 1 green pepper, cut the seeds into small pieces, and students who can eat spicy food can also use 20 strips instead. Prepare half a red pepper and slice it for later use. Finally, prepare a few shallots and cut them into small pieces for later use.

Second, the next step is to start production. First, we heat the pot, and then add a proper amount of lard to the pot. Add a little vegetable oil to the middle earth, heat the oil to 50%, then fry the cut green pepper and red pepper until they are broken, take them out for later use, and then put the pickled hairtail into the pot in turn and fry them on low fire for eight minutes. The purpose of this step is to fry hairtail until it is dry and fragrant. In the initial stage, a lot of water will evaporate in the pot. Students should remember that hairtail is fried and then turned over, otherwise it will be broken. Fry for about six minutes, then turn over with a spatula. Stir-fry hairtail until it is dry and fragrant, add appropriate amount of garlic and stir-fry until fragrant, and then remove all garlic for later use. Then add the onion and ginger slices of pickled fish and stir-fry until fragrant. The purpose of this step is to extract their fragrance. Drain the ginger and onion, then take them out and throw them away. Then add chopped green onion and saute until fragrant. Add appropriate amount of oyster sauce halfway.

Third, add the right amount of soy sauce and soy sauce, and then add the right amount of beer to the pot. Add a little water and start seasoning. Add two soy sauces to the pot to adjust the color. Add a spoonful of sugar, a little edible salt, a little pepper, and a little mature vinegar, then add fried hairtail and garlic, and turn off the heat for five minutes to cook hairtail. After five minutes, add proper amount of starch to thicken. Thicken, add chopped green pepper, stir-fry evenly, and then take out the pan and plate. I made a very delicious roasted hairtail with green pepper. Let's start the technical summary. First, when handling hairtail, it is best to stir it with chopsticks to pull out the internal organs. This will help to keep the hairtail intact. Second, hairtail must be fried slowly. Don't stir hairtail before putting it into the drying oven, otherwise it will be easily broken and deformed. Third, adding a little old vinegar when cooking can soften bones and fish and make them more delicious after cooking.