Add salt, cooking wine, soy sauce and pepper in advance, marinate for half an hour, then wrap a thin piece of corn starch on the surface, turn on medium heat and fry with 70%. Hairtail can also be fried, braised and steamed. 2 kg hairtail, remove fish scales with steel balls and clean them up. Chop hairtail, add onion, ginger, pepper 10g, half a bottle of beer and salt, mix well and marinate for 2 hours. Fried hairtail is actually very simple, not so complicated. Hairtail is a marine fish, so there is no need to put salt when pickling. Wash hairtail, cut into sections, and add cooking wine, onion ginger and chicken essence monosodium glutamate.

Step 1: Take a hairtail. Wash hairtail first, cut it into sections, add cooking wine and a little salt, and marinate it with shredded ginger for half an hour. Step 2: Mix the batter: flour 100g, corn starch 200g, egg 1 egg, salt 1 spoon, and add a proper amount of water to make the batter. Cut off the head and viscera of hairtail, clean it, chop it, put it in a pot, add a little salt, a little pepper, a little cooking wine, ginger slices and onion slices and marinate for ten minutes.

Chop garlic into mud, wash onion and mince chopped green onion. Wash hairtail, cut into 1cm thick slices, marinate with rice wine and soy sauce for 10 minutes, and fry until golden brown on both sides. Saute garlic, add fish fillets, add allspice powder and pepper, stir well, then add sesame oil and chopped green onion. It's a family, so my answer is not beside the point. The best way is to dry fry hairtail. Fried hairtail or eaten directly or dipped in salt and pepper tastes much better than braised sweet and sour.

After pickling, throw away the onion slices and ginger slices, prepare a clean plate, pour in the right amount of flour and starch and mix well. Put the pickled hairtail into the mixed starch and flour, wrap it around and evenly coat it with a layer of dry powder. Leave a little oil in the pot, add ginger, garlic, lobster sauce, white garlic and fresh pepper, stir-fry, pour in boiling water, let out soy sauce, cooking wine, a little sugar, pepper, a little salt and dried pepper, pour in fried hairtail, and stew for five minutes to make hairtail tasty. You can't put eggs in dry fried paste.