1. Wash the saury, cut it into sections, and make two cuts on the saury with an oblique knife until it reaches the bone.

2. Add salt, cooking wine, monosodium glutamate and pepper for 20 minutes.

3. First, wipe the pan with ginger until you get a little base oil.

4. Put the fish in a hot pot to cool the oil and fry on both sides until golden and mature.

Method 2:

1. Dry the cleaned hairtail pieces and cut several knives on both sides of hairtail.

2. Wrap a thin layer of dry powder on the surface.

3, the pot is hot, add the right amount of oil, put the hairtail pieces in place, and slowly fry on low heat.

4. After frying until golden brown, turn over and fry the other side until golden brown.

5. Prepare other raw materials after frying hairtail: a cup of cooking wine, a cup of soy sauce, a cup of cola and a few slices of ginger.

6. Leave a little oil in the pot and add ginger slices to saute.

7. Add the fried hairtail pieces.

8. Put in three cups of prepared raw materials, bring the fire to a boil, and then turn it down for ten minutes.

9. Add the right amount of salt to taste, and then turn to high heat to collect juice.

10, put the juice away and put it on the plate.