First, take out the viscera of hairtail, clean hairtail, cut into pieces, marinate with cooking wine and a little salt for half an hour, prepare a proper amount of flour, put oil in the pot, and add more oil. When the oil temperature is 70 degrees, dip the fillets in flour, shake off the excess flour, fry them in the oil pan and put them in one by one. After the fish is set, gently push it on the back with a spatula until the hairtail is fried and the oil is controlled. The purpose of putting flour is that hairtail is not easy to touch the pot, and it is easy to fry hairtail into pieces without breaking, so wrap the fish with dry flour, without batter, just a thin layer of flour.