Then cut into blocks with uniform length, add onion, ginger, garlic, cooking wine, soy sauce and salt, sprinkle a little pepper and pepper, turn over and marinate for 25-30 minutes.

The surface of pickled hairtail is covered with a thin layer of flour.

Heat the wok, pour in cooking oil, and when the oil temperature is 60% to 70% hot, add hairtail (don't turn it over in a hurry, turn it over and fry it after a little shaping).

Remove hairtail when frying on medium and small fire until golden brown on both sides, and put it in kitchen paper to absorb excess oil.

Dish, or continue to make sweet and sour or braised hairtail.