1. Wash hairtail, pour in cooking wine, and add ginger slices and salt evenly. Every hairtail should be massaged. After rubbing, put the hairtail into a drained basket and marinate for 2 hours. If you like salty food, marinate it overnight.

2. Cut hairtail into 4 cm, and dry the water on the surface of hairtail with kitchen paper. If there is no kitchen paper, dry it with a hair dryer. This step is very important. Hairtail has a dry surface and won't break when fried!

3. Fry in a hot pot until both sides are golden.

4. Put 500ml of water into the pot, add 90g of white sugar, 9g of salt and 3g of chicken essence, cook until sugar water, add chopped green onion, and pour in hairtail and stir-fry several times.

5. Take the hairtail out of the sugar water and serve it.