1. Wash hairtail, cut into sections, and marinate with salt and cooking wine.

2. Add some balsamic vinegar to soak the hairtail section.

3. Add hot oil and ginger slices to the frying pan.

4. Dry hairtail in sections (you can pat a layer of starch on the fish according to your personal preference) and put it in hot oil.

5. Fry until the hairtail section can slide freely, and then turn the other side.

6. Both sides can be fried golden.