Wash hairtail gently with warm water and cut off the head and tail. Take out the internal organs by laparotomy, wash them, put them on the chopping board, cut them into 5 cm long sections with a knife and put them in a bowl.
Add chopped green onion, Jiang Mo, pepper, salt, cooking wine and soy sauce into the bowl, grab well, and marinate to taste. Put the pot on the fire, add peanut oil, when it boils to 80% or more, add fish pieces, turn them with a spoon and stir them. Usually fry for half a minute to 1 minute. When the fish pieces turn yellow and float to the oil surface, they can be picked up with a colander.
When the oil temperature in the pot rises to boiling heat again, fry the fish pieces in the pot, take them out when the skin is fried to crisp, control the remaining oil and put them in the plate. Dip some pepper and salt when eating.