1. Remove the internal organs of hairtail, cut off the fins, rinse and cut into fish segments, marinate with salt, pepper and sweet potato starch
2. Wipe both sides of hairtail with kitchen paper before frying
3. Put the right amount of olive oil in the frying pan. After the oil is hot, put the hairtail into it and fry it slowly into golden yellow on both sides
4. Scoop out the fried hairtail, drain the oil and put it on the plate
5. Leave the bottom oil in the frying pan, stir fry ginger and garlic, and pour in the red lees
6. Pour in the fried hairtail, cover and simmer
7. Simmer until a little juice is left, add a little brown sugar, and wait for the sugar to melt. After collecting the juice, sprinkle with the chives, and serve on the plate