1. Ingredients: a hairtail fish, an appropriate amount of chopped green onion, an appropriate amount of vegetable oil, 3 grams each of salt, and MSG.

2. Remove the internal organs and skirt of the hairtail, cut into sections, drain and set aside.

3. Heat vegetable oil in a pan. When the oil temperature is 70% to 80% hot, add the hairtail. When one side is slightly brown, turn over and fry the other side. 4. Wait until the hairtail segments turn yellow, then scoop them up. Pour the excess oil into a pan.

Only empty bowl.

Put all the hairtail segments into the pot; 5. Add soy sauce, cooking wine, brown sugar, and a little water for coloring and seasoning; (My mother-in-law’s coloring and seasoning method is different from my method of cooking hairtail, so I don’t need to add it again.

Start, pour the oil 6, stir gently to evenly color; add chopped green onion and MSG, and serve.