1. Material: one hairtail, a little oil, a little sugar, a little salt, a little cooking wine, a little raw flour, a little soy sauce and a little ginger.

2. Wash hairtail, remove the head and viscera, cut into small pieces, then cut two knives on each hairtail, cut both sides, put them in a bowl for later use, wash them with ginger, slice them, and put them directly on hairtail after cutting. Then add salt, sugar, soy sauce, cooking wine and raw flour and stir for later use.

3. Take a bowl and pour a spoonful of flour for later use. Wash the pot, pour the oil, fire. When the oil is about to boil, change the fire to the minimum, then pick up the pickled hairtail directly with your hands, dip it in flour and put it in the oil pan. When it's all over, change the fire. Fire for a minute, basically finalized. Just turn it over with a shovel.

4. Blow things up. My principle is to fry it twice, the first time until it is golden, turn off the fire and pick it up. Wait a few minutes, reheat, directly pour into the fire and fry for about two minutes, turn off the fire, remove and plate.