As far as I can remember, hairtail is a delicious food that we can only eat in the north during the New Year. Near the Spring Festival, my mother will buy a big box of hairtail, which is fried golden and crisp, and the yard is full of rich fish flavor. The tail with less meat can be eaten directly, even the thorns are fried to crisp, and the middle section with thick meat is reserved for making sweet and sour hairtail in the New Year. I can show off a big plate by myself. There are also tricks when eating hairtail. We put hairtail horizontally on our mouth and gently sip out the small thorns on the edge. The fish inside is very neat. When we gently break off along the edge, the whole fish will come down, and finally only the big thorns on the spine are left. Mastering the method of eating fish this time will make you eat several pieces more than the people at the same table.

Remove the head of the hairtail, cut it from the head, remove the black film and internal organs inside, then rinse it and put it into the basin. Add onion, ginger slices, cooking wine and salt, repeatedly stir and marinate for half an hour to remove the fishy smell of hairtail. Prepare a plate, put starch in it, roll the pickled hairtail around it, shake it with chopsticks and remove excess floating powder. Put more oil in the oil pan, add hairtail when it is 50% hot, fry it slowly with a small fire, and turn it over several times with chopsticks to make it evenly heated. After the hairtail is fried to a yellowish color, it can be clipped out.

Leave a little base oil in the pot, stir-fry shallots, ginger and garlic, then add a spoonful of light soy sauce, half a spoonful of dark soy sauce, three spoonfuls of balsamic vinegar, three spoonfuls of tomato sauce and a handful of crystal sugar (white sugar can also be used, but crystal sugar will make hairtail brighter, and the color will be beautiful), simmer until the crystal sugar melts, pour hairtail, simmer for 20 minutes, thicken with a little water starch before taking out of the pot, and sprinkle. The ratio of sugar to vinegar can be adjusted according to personal taste.

Is your mouth watering? Try it quickly. Hairtail is wrapped in bright and ruddy sweet and sour juice, which is delicious and tasty. This is the best fish I have ever eaten. Finally, even the soup should be wiped clean with steamed bread. This meal is too satisfying.