1. Remove the internal organs of the hairtail, wash and cut into sections, put it in a large bowl, mix in salt, and marinate for 20 minutes, while preparing the shallots
2. Peel off the red onion and smash it into pieces. Use the special kitchen paper to absorb the water for the hairtail.
3. Heat a frying pan, add a proper amount of oil, spread the hairtails neatly, and fry them over medium heat
4. Fry until browned on both sides
5. Sprinkle the shallots
6. Cover the pot and bake for 5 minutes
7. Just drizzle a little soy sauce before boiling
Tips:At the beginning, fry for a while, the skin is slightly browned and then turn to low heat for slow frying. Use the heat in the pan to penetrate the inside of the fish, so that the skin can be kept intact, the fish is cooked thoroughly, and the skin is burnt and crispy. Do not add too much soy sauce, just a little bit to enhance the color and flavor, otherwise it will be too salty
