Ingredients: 800g hairtail.

Accessories: ginger 1, onion 1, salt 3g, white pepper 3g, a little cooking wine, corn starch, oil, cumin powder and Chili powder.

1. Trim the fins of hairtail section, remove internal organs and black membrane in abdomen, put chopped green onion, Jiang Mo, salt, white pepper and cooking wine into hairtail basin, mix well and marinate for 10 minute.

2. Prepare a small plate of corn starch, coat the hairtail with starch and put it in another plate.

3. Pour an appropriate amount of oil into a small pot, heat it over medium heat, and throw two Jiang Mo into the oil pot. If it can float quickly, it means that the oil temperature is appropriate.

4. Put the hairtail section wrapped in starch into the oil pan, and don't turn it over yet. After all the hairtail segments are fried, heat the oil pan for 30 seconds, then put the fried hairtail segments into the oil pan for another 30 seconds, so that the surface is browned and the fish segments become hard.

5, remove the plate, sprinkle cumin powder and Chili powder can be eaten.