准备一条带鱼，去头去尾，去内脏，清洗干净，切成段，装入盘中备用。准备配料：切葱段和葱花，姜切姜片，蒜切蒜片，全部放入盘中。准备两个干辣椒、一个八角和少许干花椒。将带鱼放入大碗中，加入一半的葱姜蒜、一勺料酒，搅拌均匀，腌制20分钟。调制调料汁：将生抽、料酒、香醋、老抽、蚝油、糖混合，备用。在盘中加入玉米淀粉，将带鱼段均匀裹上淀粉，抖掉多余，备用。锅中加入植物油，微微冒烟后加入带鱼，中小火慢煎，煎至金黄色后盛出备用。另起锅，加入植物油，加入剩余的葱姜蒜、八角、干辣椒和干花椒，翻炒出香味。倒入煎好的带鱼，加入调料汁和开水，大火烧开后转中小火炖煮10分钟。炖煮过程中翻面，确保入味。10分钟后，撒上葱花，即可完成美味的红烧带鱼。
Prepare a belt fish, remove the head, tail, and internal organs. Clean it thoroughly and cut it into sections, then place it in a plate for later use. Prepare the ingredients: chop scallions into sections and finely chop some for garnishing, slice the ginger into thin pieces, and slice the garlic as well. Put all of these into the same plate.Prepare two dried chili peppers, one star anise, and a small amount of dried Sichuan peppercorns. Place the hairtail fish into a large bowl, add half of the chopped scallions, ginger, and garlic, as well as a spoonful of cooking wine. Mix it well and marinate for 20 minutes.Prepare the seasoning sauce: mix light soy sauce, cooking wine, vinegar, dark soy sauce, oyster sauce, and sugar together and set it aside. Add cornstarch to the plate with the fish and evenly coat the fish sections with the starch, shaking off the excess. Set it aside.Heat vegetable oil in a pan until it's slightly smoking, then add the coated hairtail fish. Cook over medium-low heat until it turns golden brown, then remove it from the pan and set it aside.In a separate pan, add more vegetable oil, the remaining chopped scallions, ginger, garlic, star anise, dried chili peppers, and dried Sichuan peppercorns. Stir-fry until fragrant. Pour in the fried hairtail fish, add the seasoning sauce and some boiling water. Bring it to a boil over high heat, then reduce to medium-low heat and simmer for 10 minutes. Flip the fish during the simmering process to ensure even flavor distribution.After 10 minutes, sprinkle chopped scallions on top, and your delicious braised hairtail fish is ready to be enjoyed.
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