1, hairtail 500g, chopped green onion, Jiang Mo, salt, soy sauce, cooking wine, flour, pepper and cooking oil.

2. Scrape the hairtail off the scales, remove the internal organs, chop off the head and tail, wash, and cut into 5 cm long sections.

3. Put the fish segments into a bowl, add chopped green onion, Jiang Mo, salt, soy sauce, cooking wine and pepper, mix well, marinate and taste, and pat the flour.

4. Oil the wok and burn it until it is 70% hot. When the fish section is fried until it is yellow, pick it up. When the oil temperature is 80% hot, fry it again in the wok. When the fish section is golden yellow, remove it and drain it. Serve. Eat with a plate of pepper and salt.