2. Clean the hairtail, cut it into sections, and cut several knives on the surface of the hairtail to facilitate the taste, but don't cut it into sections.

3. Dip the hairtail surface thinly with a layer of dry flour, and then shake off the excess flour.

4. Heat a non-stick pan and pour about 1/2 cups of vegetable oil. After the oil is heated, add hairtail and fry until both sides are golden.

Step 5: Drain the excess oil

6. Add star anise and pepper and fry until fragrant.

7. Cook the cooking wine, add the onion, ginger and garlic, stir-fry the fragrance gently, and pour in the soy sauce, sugar, soy sauce, white vinegar and pepper.

8. Turn to low heat, take up the wok and gently shake it to mix the seasonings together, then fry the fish for about 10 second, turn over and fry for 10 second until the hairtail is colored.

9. Pour water into the fire to boil.

10. Add salt and simmer for about 15-20 minutes until the soup is collected.