Step 1, fin cutting, viscera removal and abdominal black membrane removal of hairtail segment; The silvery substance on the surface is degenerated scales, which are rich in lecithin and unsaturated fatty acids, and need not be scraped off deliberately. Step 2: Put chopped green onion, Jiang Mo, salt, white pepper and cooking wine into the hairtail basin, mix them evenly, and marinate for 10 minute. Step 3, prepare a small plate of corn starch, wrap the hairtail section with starch and put it in another plate. Step 4: Pour an appropriate amount of oil into a small pot, heat it on medium fire, and throw two Jiang Mo into the oil pot, so that the oil temperature is appropriate if it can float quickly. Step 5, put the hairtail section wrapped with starch into the oil pan, don't turn it over at first, turn it over gently after the fish section is fried to a slight yellow color, and take it out to control the oil; Don't put too much at a time, just about 6 pieces, leaving enough room for turning. Step 6, after all the hairtail segments are fried, heat the oil pan for 30 seconds, put the fried hairtail segments into the oil pan for another 30 seconds, and when the surface is brown and the fish segments are hardened, take out and set the plate, and sprinkle with cumin powder and Chili powder to serve. Step 7: Dry fry hairtail, crispy and tender.