1, choose relatively fresh hairtail, remove gills and bellies, dry water, cut into three-inch long sections, sprinkle with a little salt and marinate for ten minutes.

2. Put a little oil in the hot pot. When smoke comes from the pot, turn to low heat and arrange the fish segments in the pot. At this time, don't turn the fish segments. After arranging the fish segments, turn them into Chinese, and slowly turn the pot so that the fish segments are evenly heated without being fried. Sprinkle a little salt on the fish section at the same time.

3. When the fish eyes are no longer transparent and a little white, and there is a little Huang Shi on the edge of the fish section, turn off the fire and cool the pot for about one minute. Carefully turn the fish section over with a shovel, rearrange it, and then turn to medium heat, as in step 2.

4. Visually observe from the section of the fish section that the fish meat that touches the pot surface for the second time has turned white and a little gravy overflows (9 is ripe), and sprinkle garlic on the fish section.

5. After half a minute, you can smell the fragrance of garlic, and the garlic that sticks to the pot surface also changes color. At this time, sprinkle chopped green onion on it. Turn off the fire, cool the pan for about half a minute, and carefully scoop up the plate.