(1) Handling hairtail: remove hairtail from head to tail; Holding the fish's tail, tearing off the fins along the fish's tail towards the head; Slit the belly of hairtail with a knife, remove the internal organs, and remove the bloody line close to the fish bones and rinse it clean (the bloody line causes fishy smell); Don't go to the fish scale, because the nutritional value is extremely high (if you want to go to the fish scale: scald the fish with hot water of about 80 degrees, and then gently push it with your hand to remove the fish scale). Then cut the cleaned hairtail into sections, put a knife on the hairtail section to make it tasty, then put the hairtail into a pot, add onion ginger, cooking wine, soy sauce, salt (not much, put it in the marinade after frying, the taste is lighter than our usual marinated fish), pepper and pepper granules for half an hour.
(2) Seasoning juice: put half a spoonful of salt, 2 tablespoons of sugar, 1 spoonful of honey, 1 spoonful of soy sauce, 3 tablespoons of rice vinegar, half a spoonful of oyster sauce, half a bowl of carved wine and half a spoonful of sesame oil in the bowl, and mix them evenly for later use.
(3) Cook the oil in the pan, the oil is wider and the oil is hot. First, add the wet onion, ginger, coriander and celery, then add a pinch of pepper, two star anises, a small amount of cinnamon and a few fragrant leaves, and slowly fry until it is brown. Turn off the fire and take out the fried materials first, then pour out the oil (which can be mixed with cold dishes and used in cooking), and add oil to the pan again.
(4) fry hairtail: fry the hairtail with oil at 50% heat, slowly put the marinated hairtail into the pot in turn, shake the bottom of the pot to prevent adhesion, and then gently push the hairtail until it is set, so that it is evenly heated for about 3 minutes, and then fry until it is golden and red, and the oil temperature rises to 60% heat. Put the hairtail into re-frying, gently push it, and take it out after 20 seconds to control the oil (it must be re-fried so that the bones will be crisp). Then the fried hairtail is soaked in the cool juice, which expands with heat and contracts with cold. Hairtail will soon absorb the flavor of the juice, and this delicious smoked hairtail is ready. In fact, it is a simple process of frying and pickling, which is very delicious. I hope you will like it.