First, prepare the ingredients needed for 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 fish scales on hairtail, cut off the head and tail to clean up the internal organs. Hairtail that is not very wide and thick can be cut into appropriate inches with scissors.
add salt and cooking wine and marinate ginger slices for about 1 minutes to remove fishy smell.
in a wok, heat the wok until the palm feels burning, and add cooking oil to 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 and dip it in a thin layer of starch to cover the fish. When the oil temperature is hot, slide hairtail segments into the pot one by one, and reduce the heat 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 the hairtail out for later use. If you are greedy, you can already steal two pieces to relieve your craving, 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 then fire to continue the next step. Leave a little base oil in the pot for braising, and stir-fry the onion, ginger and garlic when the oil is hot.
put the fried hairtail in the pan and spread it on the onion, ginger and garlic, and pour a little soy sauce and vinegar. The salt has been spared during pickling, just color it with soy sauce.
add a little sugar, then add hot water, and the water will drown hairtail.
bring the 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 soup will be red and bright, and the soup will be sticky.