2. Wash hairtail and marinate it with wine, salt and ginger.
3, pickled hairtail, cut a knife on the back of the fish, convenient to take hairtail meat slices.
4. Cut the meat slowly.
5. The sliced meat is rolled into a roll and fixed with a toothpick.
6. Wrap the hairtail roll evenly with starch.
7. Then wrap it in egg liquid.
8, finally wrapped in bread crumbs.
9. Fry at 50% oil temperature to prevent frying.
10, put on a nice look, pour tomato juice and eat.