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

Practice: Wash hairtail, cut it into 5 cm long sections, and slice onion, ginger and garlic. Heat the oil in the pot, add the fish, fry until both sides are light 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 (the degree of not eating fish), then put the fish in the pot, bring to a boil, turn to low heat and simmer slowly. When the fish is cooked, put it in a plate, thicken the soup and pour it on the fish.

Stewed hairtail in talinum

Raw materials: talinum (carrot) 1 root, hairtail 1 treaty 300g, kelp100g, salad oil 200g (actual consumption100g), chopped green onion, shredded ginger and garlic slices, cooking wine, soy sauce and garlic slices.

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