1. Wash the hairtail, take the middle section, and marinate it with salt and cooking wine for 20 minutes; 2. Place the fish section in a ventilated place to dry the skin; 3. Heat the oil in the pan, and add it when the oil is hot. Fry the hairtail over medium heat until golden brown, remove and control the oil; 4. Leave the bottom oil in the pot, sauté the red pepper segments, onions, ginger, garlic and star anise until fragrant, then add the fried fish segments; 5. Cook in cooking wine, light soy sauce, and a small amount of sugar , add the submerged water and bring to a boil over high heat, then turn to medium heat and simmer; 6. When the soup is almost dry, add water starch, reduce the juice over high heat, add MSG and take it out of the pot, sprinkle with green onion and coriander.