2. Prepare an empty bowl and mix the light soy sauce, oyster sauce, sugar, balsamic vinegar, dried Chili, chopped green onion and minced garlic together for later use.

3. First, wash hairtail and fry both sides in oil until golden brown.

4. Sprinkle a little salt in the process.

5. Pour the chopped Chinese cabbage into it and stir fry. Then pour in the juice that has been prepared before. Stir-fry a few times together, and then out of the pot.