1. After the hairtail is cleaned, row it in a large plate padded with kitchen paper to suck up the water, code the salt, sprinkle the cooking wine, and marinate for half an hour.
2. Cut the green onion into sections, wild peppers and spicy millet into sections, soak ginger and garlic into sections, and chop the bean slices for standby.
3. Wrap the hairtail with dry starch and fry it into golden yellow in the oil pan.
4. Put in the remaining oil in the pot, stir fry the peppers and bean petals, stir fry the scallion, pickled ginger, garlic slices, millet peppers and wild peppers, stir fry the hairtail, stir fry the hairtail, pour in a pot of shovel of old soy sauce and half pot of shovel vinegar, add a bowl of water to boil and collect the juice, add a small spoon of white sugar when starting the pot, stir evenly, then dish, and sprinkle the shallot.