Ingredients: hairtail, cooking wine, soy sauce, soy sauce, balsamic vinegar, oyster sauce, onion, ginger, garlic, star anise, pepper, millet and pepper.

Production steps

1 Wash hairtail, cut it into small pieces, put the flower knife on the back of the fish into the pot, add ginger slices+cooking wine+a little pepper, and marinate for 10 minute to remove the fishy smell.

2 sauce mixing: add 2 tablespoons of cooking wine+1 tablespoon of soy sauce+a little soy sauce+1 tablespoon of balsamic vinegar+1 tablespoon of oyster sauce+a little sugar+a little pepper to the bowl, and stir well for later use.

3. Take out the pickled hairtail and control the moisture. Heat oil in the pan and fry hairtail until golden on both sides. Put it on a plate for later use.

4. Add onion, ginger, garlic, star anise, pepper and millet, stir-fry until fragrant, pour sauce and appropriate amount of water, and bring to a boil.

5 put the fried hairtail into the pot, cover the pot, and simmer on low heat until the soup is thick.