Braised hairtail fish

Cut off the head, tail and back fins of the two hairtail fish, cut open the fish belly and remove the internal organs and black membrane, rinse them clean

Cut the processed hairtail into sections with a diagonal knife, put it into a container, add salt, cooking wine, chicken essence, and white pepper, stir evenly, and marinate for 30 minutes to make it more flavorful

Peel off the skin of onions, ginger, and garlic, clean them, and cut them into onion segments, ginger slices, and garlic slices respectively. Wash and cut the coriander into segments

Heat the pan, add oil and evenly coat the hairtail fish segments with starch

Place in the pan and fry until golden brown on both sides

Take the fried hairtail out of the pan and put it on a plate for later use

In another pot, add a little vegetable oil and sauté the green onions, ginger slices and garlic slices until fragrant. Add cooking wine, light soy sauce and balsamic vinegar to the pot, add an appropriate amount of white sugar, and pour in an appropriate amount of water

Add the fried hairtail and simmer over medium-low heat until the soup thickens, turn off the heat and remove from the pan

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