1. 500g hairtail fish, 1 tsp sugar, 1 tsp salt, 1 tsp soy sauce, 1 tbsp cooking wine, 1/2 tsp chicken powder, 5g minced garlic, 5g minced ginger, appropriate amount of sweet potato powder, 50g garlic, 5g small pepper, 15g parsley, appropriate amount of black peppercorns, 1/4 teaspoon chicken powder, 10cc rice wine, 100cc original stock, 2 tablespoons olive oil, 1 teaspoon sugar.

2. Wash and cut the purchased hairtail into sections. Pay attention to washing the black belly of the hairtail to remove the fishy smell.

3. Add the marinade (except sweet potato powder) (all the above garlic is marinade, including garlic and below is seasoning) into the processed hairtail, catch it evenly, and let the hairtail be evenly coated. Marinate then marinate for 30 minutes.

4. Slice the garlic, cut the small pepper into 1.5 mm thick pieces, and mince the parsley and set aside.

5. Apply a thin layer of sweet potato powder evenly to the marinated hairtail fish.

6. Heat oil in a pan, put the hairtail fish coated in sweet potato powder into the pan and fry until golden brown, remove and set aside.

7. In another pot, heat 2 tablespoons of olive oil, add garlic slices and stir-fry until fragrant, then add in minced parsley and chili peppers and stir-fry until fragrant, then add rice wine and original stock. Then add sugar, chicken powder, and black peppercorns in sequence.

8. When the stock is boiling, add the fried hairtail and stir-fry carefully until the stock is dry. Remove from the pan and turn the plate.