Pickled pepper hairtail is one of my mother’s favorite dishes when I was a child. Now my mother doesn’t cook any more. This pickled pepper hairtail rarely appears on my table. Today, I suddenly remembered that I haven’t had this taste for a long time. I thought I was drooling. I went out and bought two hairtail to make at home, but I couldn’t make my mother’s taste. My mother told me to add vinegar when making fish, It can also make the rich protein in fish hydrolyze under the action of acid, not only produce many amino acids with delicious characteristics, but also make the bones and spines of fish soften and crisp in the process of cooking, and convert them into calcium acetate. Calcium acetate is easily soluble in water, which is easy to be absorbed by human body and improves the utilization rate of calcium.


2 hairtail
20G pickled ginger
3 cloves of garlic
1 tbsp soy sauce
2 scallions
1 tsp sugar
20 g pickled pepper
2 tbsp cooking wine
1 tbsp Pixian bean paste
1 teaspoon salt
2 teaspoons rice vinegar
A handful of Chinese prickly ash
30g peanut oil


Step 1
A plate of fried hairtail

Step 2
Cut pickled pepper and ginger into small pieces

Step 3
Cut garlic into slices and onion into sections

Step 4
Pour vegetable oil into the pot. When the oil is 60% hot, add a spoonful of Pixian bean paste and stir fry the red oil

Step 5
Add pickled pepper, pickled ginger, green onion, garlic, pepper and saute until fragrant

Step 6
Add some water and simmer for 3 minutes

Step 7
Then pour in the fried hairtail, add 2 tbsp cooking wine and 1 tbsp soy sauce

Step 8
Add 1 tbsp salt and 1 tbsp sugar and simmer for 10 minutes

Step 9
Add 2 teaspoons of rice vinegar

Step 10
Pour in the rest of the scallion, then add the juice