Ingredients: hairtail 400g, 2 shallots, 2 slices of ginger, 2 slices of star anise 1 grain of cooking wine 1 tablespoon of soy sauce 1 tablespoon of balsamic vinegar, 2 tablespoons of sugar and 2 tablespoons of salt and pepper.

1. Remove the head, tail, viscera and fins of hairtail, wash, dry the water on the fish surface with kitchen paper towels or air dry naturally. Cut the fish into 6 cm long segments, and then dip the surface evenly with a thin layer of starch. Chop shallots and shred ginger for later use.

2. Heat the pan first, then pour the oil. When the oil in the pot is 70% hot, add the hairtail section and fry until one side is golden, then turn the hairtail section over and fry until the other side is golden, and take out and drain the oil. Saute shallots, shredded ginger and star anise in the oil at the bottom of the pot, and then add the fried hairtail.

3. Cook the cooking wine, soy sauce and balsamic vinegar, then pour in boiling water, and skip the surface of hairtail. Add sugar, salt, pepper and other seasonings, bring to a boil, turn to low heat, cover the pot, and simmer for about ten minutes. Finally, you can boil the soup with a big fire.