1) Wash hairtail, remove internal organs and black film on inner wall, scrape off silver scales on surface and cut large sections
2) : add marinade and marinate for 15 minutes
3) Cut the scallion, ginger and garlic, chop the dried lobster sauce, and cut the red pepper into small pieces
4) : heat oil in the pot, add the onion, ginger and garlic, stir fry the lobster sauce and red pepper together, and cook the rice wine along the edge of the pot
5) Add hot water, salt and sugar, soy sauce, soy sauce, rice vinegar and fish sauce into the pot. Bring to a boil and pour into a large bowl to cool
6) Cover dried starch on the surface of pickled hairtail
7) : heat the oil in the pan to 70% heat, and then deep fry the hairtail
8) Deep fry until golden, then take it out, put it into the bowl juice and soak it in the refrigerator for 4 hours