1. Don't scrape the scales: When handling hairtail, be careful not to scrape the silvery scales outside. This kind of fish scale is not only nutritious, but also the hairtail fried with fish scale is not easy to stick to the pot.

2. Marinate in advance: The processed hairtail can be marinated with refined salt and cooking wine for more than 10 minutes in advance, and the marinated hairtail will be slightly hard and not fragile when fried. At the same time, pickling can also remove the fishy smell of hairtail and make hairtail taste in advance.

3. Wipe the pot with ginger slices: Before putting the fish into the pot, you can apply ginger slices around the pot while it is hot, let the ginger juice be applied around the pot, and then pour the oil and heat it, so that the fish will not stick to the pot after frying.

4. Don't turn over in a hurry: When frying hairtail, don't turn over in a hurry, wait until it is golden, and then turn over hairtail. In addition, it is best to cook hairtail when the oil temperature is 60%, that is, when the oil begins to smoke.