First of all, prepare the ingredients needed to cook this dish: hairtail. The hairtail you usually buy is usually frozen, so it must be thawed naturally. Don't scald it 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 10 minutes to remove fishy smell.
Heat the wok to the palm of your hand, pour in cooking oil and heat it. First, pour out the fishy water pickled by hairtail, and then put hairtail in the kitchen paper to drain the excess water.
Pick up hairtail with chopsticks, roll it in starch, dip it in a thin layer of starch and wrap it all over the fish. When the oil temperature is hot, slide hairtail segments into the pot one by one, and reduce the fire to fry.
Fry hairtail until one side is golden, then turn it over and fry the other side.
When the hairtail is fried until both sides are golden, you can smell the aroma of the fish. Turn off the fire and take out the hairtail for later use. If you are greedy, you can already steal two pieces to relieve your appetite, because this step has already dried up the finished version of hairtail. But don't finish eating. After all, what we are going to do today is braised hairtail.
Pour out the oil of the fried hairtail and fire to continue the next step. Leave a little base oil in the pot for braising, and add onion, ginger and garlic to stir-fry the fragrance.
Put the fried hairtail in the pot and spread it on the onion, ginger and garlic. Pour a little soy sauce and vinegar. The salt has been spared during pickling, just color it with soy sauce.
Add a little sugar and then add hot water, and the water will drown hairtail.
Bring hairtail to a boil, then simmer for a few minutes on medium heat.
The fried hairtail itself is cooked. Stew lightly for a few minutes to collect the soup, and the color is red and bright, and the soup is sticky.