1. Clean up the hairtail and cut into sections for later use.
2. Add the chopped green onions, ginger, and minced garlic to the fish and mix well.
3. Pour in cooking wine, soy sauce, sprinkle some pepper, and mix well. Put it in the refrigerator overnight. (It can also be left for one hour. I am going to eat at noon the next day, so I put it for one night.)
4. Prepare the dry starch, put the fish pieces into the starch separately, so that the fish pieces will evenly stick to the starch. You can wait a few minutes for this step, and when the starch becomes wet, you can fry it.
5. Fill the pot with oil, add a few peppers and fry it, then remove it to remove the fishy.
6. When the oil temperature rises, add the fish cubes and fry them. Turn them over once they turn slightly yellow. Repeat this twice. I use medium and small fire.
7. For the finished picture, I like to fry it a little bit older, it doesn’t seem to be healthy, and you don’t need to fry it so old.
