1. Clean hairtail (black clothes in hairtail belly must be cleaned), cut into 6cm sections and marinate with a little salt and cooking wine15min.

2. Take a clean small bowl and add onion, ginger, garlic, a little salt, a little sugar, cooking wine and water starch for later use.

3. Take another small bowl, add an egg and mix well.

4. Put the oil in the wok until it is 80% cooked, add two slices of ginger, wrap the salted hairtail with eggs, and fry in the oil pan until golden brown.

5. Pour the prepared (2) inner bowl juice into the fried fish pot, boil it with strong fire, and then turn to low heat, so that the fish can be cooked easily.

When the soup becomes sticky, it can be eaten on a plate.