1. Wash the hairtail, make small incisions along the fish body with a diagonal knife, cut the top sheet into 5 cm sections and place on a plate for later use.

2. Slice onion, ginger and garlic, and cut coriander into small pieces.

3. Take a clean bowl, put the hairtail into the bowl, add 4 grams of salt, 5 grams of pepper, 10 grams of cooking wine, mix well, add 25 grams of starch, 15 grams of onion, ginger and garlic, and marinate Prepare for 30 minutes and set aside.

4. Add about 700 grams of oil in the pot, heat over high heat until it is 60 to 70% hot, add the marinated hairtail, fry until crispy, pour into a colander and set aside.

5. Leave about 15 grams of oil in the pot, heat it over high heat, add tomato paste and stir-fry until fragrant, add 5 grams of cooking wine, add 50 grams of water, add 4 grams of salt, bring to a boil over high heat and add sugar. 20 grams of white vinegar, and then use 10 grams of water starch to thicken the juice to make a sweet and sour sauce.

6. Place the fried hairtail on a plate, then pour the sweet and sour sauce on top of the hairtail and sprinkle with coriander.