1. Don't scrape the scales: When handling hairtail, be careful not to scrape the silvery scales outside. This kind of fish scale is not only nutritious, but also the hairtail fried with fish scale is not easy to stick to the pot.

2. Marinate in advance: The processed hairtail can be marinated with refined salt and cooking wine for more than 10 minutes in advance, and the marinated hairtail will be slightly hard and not fragile when fried. At the same time, pickling can also remove the fishy smell of hairtail and make hairtail taste in advance.

3. Wipe the pot with ginger slices: Before putting the fish into the pot, you can apply ginger slices around the pot while it is hot, let the ginger juice be applied around the pot, and then pour the oil and heat it, so that the fish will not stick to the pot after frying.

4. Use enough oil temperature: it is easy to break if the oil temperature is not enough, and then the water with hairtail must be drained to avoid oil leakage. Then the fried side must be fried until it is golden brown, otherwise it will be easily broken if it is not fried tightly.