1. Thawing hairtail
2. Go visceral and wash
3. Marinate for 20 minutes. Spread salt evenly on both sides of the fish, pour in some light soy sauce. Put ginger shreds in the middle of each piece of fish to marinate to remove fishy.
4. The marinated octopus pieces are fried in a non-stick pan until both sides are browned.
5. Add sugar, 3 grams of vinegar, light soy sauce, soy sauce, and ginger to make the sauce.
6. Pour the prepared sauce into the fried fish cubes, add an appropriate amount of water to submerge the fish cubes.
7. Boil the sauce over high heat and add a small amount of old vinegar just before it is out of the pot. When the sauce is about to boil dry, start the pot and put it on the plate.
Tips:Hairtail is more delicate, so you must use a non-stick pan, otherwise it will stick to the pan and the fish will not be shaped. The firing time should not be too long. Old vinegar will evaporate during the firing process, so adding a small amount of vinegar before cooking can make the sweet and sour taste more intense.
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