2. Take a pair of scissors or directly cut hairtail into small pieces with a machete. The size of this piece can be determined according to personal preference.

3. Put salt+ginger slices+onion segments+onion segments+coriander segments+white sugar+cooking wine+garlic slices into the basin and marinate them evenly by hand 15-30 minutes.

4. After pickling, only take out hairtail and put it in other clean plates for later use. Pickled seasoning can be discarded directly.

5. Take a deep box or basin, put the crispy fried powder in it, put the pickled hairtail pieces in it, and wrap the fried powder evenly on both sides. Put it on another clean plate for later use.

6. Add oil to the pot and make a big fire. When the oil temperature is 50% hot, fry the fish until golden on both sides.

7. Fry in separate pots with more fish. Make sure it is not too crowded and heated evenly.

8. Put the fried hairtail in a dish for later use.

9. When frying hairtail for the first time, be careful that the oil temperature is not too high. When it is 50% hot, you can fry it in the pan until it is golden on both sides.