2. Cut off the long fin with the head, tail and back, then cut open the belly of the fish to remove the internal organs and black membrane, clean it, control the water, and cut it into sections with uniform length.
3. Add chopped green onion, Jiang Mo, cooking wine, salt, white pepper and a little sugar, stir evenly and marinate for about 30 minutes, and stir several times in the middle to make the fish taste even.
4. Take a proper amount of starch and flour, put it in a bowl, beat an egg and stir it evenly, then add a proper amount of water and stir it into a sticky paste, and stir it into a line with chopsticks.
5. Add proper amount of peanut oil to the hot pot.
6. When the oil temperature is 60% hot, dip the hairtail evenly in the batter and put it in the pot to start frying.
7. Fry until golden brown on both sides, and remove the oil control.
8. Stir-fry all hairtail. When the oil temperature rises to 70%, add hairtail, stir-fry once, and then take out the pan.