1. Wash the saury, cut it into sections, and cut it twice with an oblique knife until it reaches the bone.

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

3. Wipe the pan with ginger until there is a little bottom oil.

4. put the fish in a hot pot to cool the oil and fry until both sides are golden and cooked.

Method 2:

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

2. The surface is covered with a thin layer of dry powder.

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 stir fry.

7. Add the fried hairtail pieces.

8. Put in three cups of prepared raw materials, bring to a boil over high heat, and turn to low heat for ten minutes.

9. Add appropriate 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.