2. Glue both sides of the pickled hairtail with flour.
3. Flour-wrapped fried hairtail.
4. Continue to fry the reverse side until golden on both sides, and take it out for later use. In addition, prepare a bowl, add a proper amount of minced onion, ginger and garlic, soy sauce, cooking wine, salt and a little water, mix well, take out the pan, pour the mixed liquid into the bowl, add the fried hairtail, bring to a boil with high fire, and turn to low heat until the soup becomes sticky.