The method of braised hairtail is as follows:

First prepare the ingredients needed to make this dish: hairtail. The hairtail you usually buy is usually frozen and must be defrosted naturally. Do not blanch it in boiling water, as the meat will become loose and affect the taste.

Clean the scales on the hairtail, cut off the head and tail, and clean the internal organs. If the hairtail is not very wide or thick, just cut it into appropriate inches with scissors.

Add salt and cooking wine and ginger slices and marinate for about 10 minutes to remove the fishy smell.

Heat the wok over medium heat until it feels hot in the palm of your hand, pour in the cooking oil and heat it. First pour away the fishy water from the marinated hairtail, and then place the hairtail on kitchen paper to drain away the excess water.

Use chopsticks to pick up the hairtail, roll it in the starch, and dip it in a thin layer of starch to coat the fish body. When the oil is hot, slide the hairtail segments into the pot one by one, turn down the heat and fry.

Fry the hairtail until one side is golden, then flip over and fry the other side.

When the hairtail is fried until golden brown on both sides, you can smell the aroma of the fish. Turn off the heat and remove the hairtail and set aside. If you are greedy, you can eat two pieces to satisfy your craving, because the hairtail has been fried in this step. The finished version. But don't finish it, after all, what we are going to do today is braised hairtail.

Pour out the oil for frying the hairtail, then turn on the heat and continue to the next step. Leave a little base oil in the pot to braise. When the oil is hot, add onion, ginger and garlic and stir-fry until fragrant.

Put the fried hairtail in the pot on top of the onion, ginger and garlic, pour a little dark soy sauce and vinegar. The salt has already been left out during marinating, and only the soy sauce is needed to color it.

Add a little sugar and then add hot water, just enough to cover the hairtail.

Bring the hairtail to a boil over high heat and then simmer over medium heat for a few minutes.

The fried hairtail itself is already cooked. Simmer it lightly for a few minutes and reduce the soup to a bright red color and thick soup. It is ready to be served.