How to Make Braised Fish Fillets

Ingredients:
Fresh hairtail 300 grams. Seasoning oil 1000 grams (about 50 grams consumed),soy sauce, 2 tablespoons each,mixed with sugar,1/2 tablespoon each, sodium chloride,monosodium glutamate, 1/3 teaspoon each, green onion,ginger, minced, garlic slices,fennel seeds a little, starch as needed.
Method:
1. Remove the head and tail of the hairtail, remove the dorsal fin, clean the abdomen and inner organs, wash thoroughly, make "cross-cut" incisions on both sides of the fish body, cut into 6 cm long pieces, fry in hot oil until golden yellow, then drain with a strainer.2. In the original pot, use fennel seeds and green onion, ginger, garlic to stir-fry, vinegar,
add soy sauce, sugar,and sodium chloride, add soup until boiling, then add fried fish segments, simmer over low heat until well flavored, when the sauce thickens, add monosodium glutamate, transfer to high heat to reduce the sauce, thicken with water starch and pour in cooking oil, serve out of the pot onto a plate. Let it marinate until the sauce thickens, then add monosodium glutamate, switch to high heat to reduce the sauce, thicken with water starch, drizzle with perfume oil, and serve by pouring into the serving dish.
Ingredient Substitution:
Use carp, middle section,referred to as"Red-Braised Fish" middle segment.
Flavor Variation:
Use tomato sauce, and sugar, called tomato hairtail segments.