Dice carrot, green onion, and chilies. Drain oil from canned tuna using a sieve.

Slice onion into rings about 1cm thick and separate them.

In a bowl, beat 2 eggs and season with cooking wine and salt. Mix in all diced ingredients.

Rinse onion rings in water and lightly coat them with flour.

Dip floured onion rings into the egg mixture.

Heat a pan over low heat, add cooking oil, and place onion rings on the pan. Fill the inside of the rings with egg mixture.

When the egg mixture inside the onion rings is half-cooked, flip them over and press lightly. Cook until golden brown.