Ingredients

• Hairtail fish 500g
• Ginger 20g (sliced)
• Garlic 5 cloves (minced)
• Scallions 3 stalks (cut into sections)
• Cooking wine 2 tbsp
• Light soy sauce 3 tbsp
• Dark soy sauce 1 tbsp
• Sugar 1 tbsp
• Vinegar 1 tsp
• Salt to taste
• Vegetable oil for frying

Steps

1. Clean the hairtail, remove internal organs and cut into 5cm sections. Pat dry with paper towels.
2. Heat oil in a pan and pan-fry the hairtail sections until both sides are golden brown. Remove and set aside.
3. Leave a small amount of oil in the pan, add ginger slices, garlic, and scallion whites, stir-fry until fragrant.
4. Add cooking wine, light soy sauce, dark soy sauce, sugar, and vinegar. Add enough water to cover the fish.
5. Return the fried hairtail to the pan, bring to a boil, then reduce heat and simmer for 15 minutes.
6. Turn the fish halfway through cooking to ensure even flavor absorption.
7. Increase heat to reduce the sauce until it thickens and coats the fish.
8. Garnish with scallion greens and serve hot.