1. Wash and cut the hairtail, and cut a few cuts on the thicker fish.
2. Add some salt and white wine to marinate the hairtail for half an hour.
3. Raise the frying pan and sauté the ginger slices.
4. Pour the octopus and fry it.
5. Add proper amount of boiling water and add angelica.
6. Bring to the boil and add green onions.
7. Then add wolfberry, cook for ten minutes, add appropriate amount of salt and MSG to taste. Turn off the heat and add a small spoonful of Chunshengtang wine. All right.
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