Ingredients: hairtail 500g, soy sauce 20g, sugar10g, vinegar15g, cooking wine 20g, refined salt and monosodium glutamate 50g, onion 50g, ginger 50g, garlic 50g, edible vegetable oil 50g (actual consumption is 40g).

Practice: Wash hairtail, cut into 5 cm long sections, and slice onion, ginger and garlic. Heat oil in a pan, add fish, fry until both sides are slightly yellow, and take out. Pour out the remaining oil in the pot, leave a little oil, add onion, ginger and garlic, stir fry, add cooking wine, soy sauce, sugar, vinegar, refined salt and monosodium glutamate, pour in water (not to eat fish), then put the fish in the pot, bring to a boil, and simmer slowly. When the fish is cooked, put it on a plate, thicken the soup and pour it on the fish.

Stewed hairtail in Tallinn

Ingredients: Tallinn (carrot) 1, hairtail 1 300g, kelp 100g, salad oil 200g (actual dosage 100g), chopped green onion, shredded ginger, garlic slices, cooking wine, soy sauce, refined salt and monosodium glutamate.

Practice: change the knife with the fish and fry it in the oil pan until golden brown. Carrots are cut into long slices and kelp into strips. Heat oil in a pan, add onion, ginger and garlic, stir-fry in the pan, add clear soup, add ginseng, kelp, hairtail and white radish, add seasoning to boil, simmer until soft and rotten, and add sesame oil.