2. Remove the intestines, head and tail of hairtail, scrape scales, clean and cut into 5cm-long sections, then marinate with Jiang Mo, pepper powder, aniseed powder and salt, and adjust the water with starch to make paste.
3. Heat the vegetable oil in the pot, take out the hairtail segments, put them into the oil pan one by one, fry them on slow fire until both sides are golden, remove them and serve.