You need to prepare salt, blended oil, ginger, chicken essence, salt, red distiller's grains and hairtail. Clean hairtail first, remove the head and tail, then cut into sections, wash and drain. Ginger, chicken essence, salt, sugar and distiller's grains are all ready. Add chicken essence, sugar and salt to the distiller's grains and stir well, then prepare a clean jar. Repeat, finally press it, pour some oil, cover it, add water to the jar mouth, seal it in the shade, and you can eat it in about 15 days. Sprinkle chopped green onion when eating and steam for 10 minutes.

To make pickled hairtail, you can prepare some fresh hairtail, then prepare rotten milk, remove the viscera of hairtail, clean it, cut it into sections, drain the water, add a proper amount of oil to the pot, heat it, put it in, fry it on medium fire until both sides are golden, use kitchen paper to absorb oil after frying, put it in a container after the fish is cooled, then pour rotten salt water to drown the hairtail, put it in the refrigerator, take it out for about two hours, and pack it.

You can also make osmanthus pomfret. You need to prepare oil, osmanthus, hairtail and brine. Bittern osmanthus is mixed in the correct proportion. Clean hairtail and control water to dry. Add some oil to the pot and heat it to 80% heat. Put hairtail into a container, fry and cool. Then put the marinade into the container. Then cover it and keep it in the refrigerator for one night. You can eat it with some osmanthus honey.