First of all, prepare the ingredients needed for this dish: hairtail. The hairtail you usually buy is usually frozen, so it must be thawed naturally. Don't scald with boiling water, the meat will become loose and affect the taste.

Clean the scales of hairtail, cut off the head and tail, and clean up the internal organs. If hairtail is not very wide and thick, just cut it into appropriate inches with scissors.

Add salt and cooking wine to marinate ginger slices for about 10 minute to remove the fishy smell.

Heat the wok to the palm of your hand, and add cooking oil to heat it. First, pour out the fishy water pickled by hairtail, and then put hairtail in kitchen paper to drain the excess water.

Pick up hairtail with chopsticks, roll it with starch, dip it in a thin layer of starch and wrap it all over the fish. When the oil is warm, slide the hairtail segments into the pot one by one, and reduce the fire to fry.

Fry hairtail until one side is golden, then turn over and fry the other side.

When the hairtail is fried until both sides are golden, you can smell the smell of the fish. Turn off the fire and take out hairtail for later use. If you are greedy, you can already steal two pieces to relieve your appetite, because this step has dried the finished version of hairtail. But don't finish it. After all, what we are going to do today is braised hairtail.

Pour out the fried hairtail oil, and the fire will continue to the next step. Leave a little base oil in the pot and stew. Add onion, ginger and garlic and stir-fry until fragrant.

Put the fried hairtail into the pot and spread it on the onion, ginger and garlic. Pour some soy sauce and vinegar. The salt has been saved when pickling, so just color it with soy sauce.

Add a little sugar and heat the water, and it will drown hairtail.

Bring the hairtail to a boil, and then simmer for a few minutes on medium heat.

Fried hairtail is cooked by itself. Stew gently for a few minutes to collect the soup, the color is red and bright, and the soup is sticky.