1. Material: 6 hairtail segments, vinaigrette brine 1 bottle, proper amount of cooking oil, 3 onions, 6 cloves of garlic, 4-5 slices of ginger, half a spoonful of sugar, 0/5 capsules of pepper/kloc-0, 2 parsley, a little salt and proper amount of cooking wine.

2. Clean hairtail.

3. Cut the washed hairtail into sections, add cooking wine, a little salt, ginger slices and onion slices, and marinate for about half an hour. Pay attention to the salt.

4. Rinse the pickled hairtail section with water and put it on kitchen paper to absorb water.

5. Pour a little more oil in a small pot, heat it to 80% heat, and then fry it with the fish in medium heat.

6. Stir-fry until the color turns yellow, so that the hairtail is more crisp.

7. Pour half a bottle of balsam into the pot, add half a spoonful of sugar, pepper, onion, garlic and coriander (if you don't like it), and put it on a slight heat after boiling.

8. Soak hairtail in marinade for one night.