The bought hairtail is eviscerated, cleaned and cut into small pieces of about 5 cm. When buying hairtail, you must choose the kind with firm meat and shiny color. Hairtail does not need to be scaled, because the scales of hairtail have high nutritional value and natural anticancer components. However, hairtail made without scales may have a heavy taste, so you can choose it yourself.

Add a small amount of cooking wine

Add pepper

Add the prepared onion and ginger slices, stir well by hand, and marinate for about 30 minutes, so that the hairtail section can be fully tasted!

Prepare a plate and pour in starch.

Add white pepper, salt, pepper powder and a proper amount of salt to the starch and stir well.

Wrap the pickled hairtail with starch.

Pour cooking oil into the pot, turn on low heat, and add the hairtail section to fry until cooked. Add more oil.

Don't turn the hairtail section over after putting it in, wait for about 2 minutes before turning it over, otherwise it will easily stick to the pot or break the fish.

Slowly frying, the fish pieces creaked in the pot, and the aroma began to pervade the kitchen. Turn it over several times and fry until the fish is golden on both sides.

Dish and enjoy.