1. Clean the hairtail and cut into sections.
2. Pour 5 grams of cooking wine, add chopped green onion, ginger slices, and salt, mix well and marinate for 20 minutes.
3. The marinated hairtail is dipped in a thin layer of dried starch.
4. Raise the frying pan, add the hairtail when there is a slight smoke, and fry it over a medium to small heat.
5. Need to flip the octopus and fry until golden brown on both sides.
6. Pour out the excess oil, add the remaining cooking wine, white sugar, vinegar, soy sauce, chopped green onion, and garlic slices, and add water until it is level with the hairtail.
7. Simmer over medium-low heat until the soup thickens.
8. Pick out the plate.
9. I served some coriander, it looks good and delicious.
Tips:You can also try not to dip in starch. But the hairtail needs to be dried to prevent splashing oil.
