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Deep-frying hairtail is a common Chinese cooking method, usually used to make seafood dishes. Here are the basic steps for deep-frying hairtail:

**Material**:

- Fresh hairtail fish

- Salt

- Cooking wine

- Light soy sauce

- Ginger

- Scallions

- Pepper

- Flour (or starch)

- Oil (for frying)

**step**:

1. **Processing of hairtail**: First, clean the hairtail, remove the internal organs and scales. Then cut into pieces of appropriate size, rinse with clean water and drain.

2. **Marinated hairtail**: Put the hairtail segments in a bowl, add appropriate amount of salt, cooking wine, light soy sauce, ginger slices and scallion segments, sprinkle with a little pepper, stir evenly and marinate for 15 minutes to half an hour to make it tasty.

3. **Coat with flour**: Coat the marinated hairtail fish evenly with a layer of flour or starch. This will increase the crispy taste of the fried fish.

4. **Preheat the pan**: Pour enough oil into the pan to completely cover the hairtail. Heat the oil to about 180°C. You can test it by inserting chopsticks into the oil. If small bubbles quickly emerge, it means the oil temperature is appropriate.

5. **Fried hairtail**: Put the breaded hairtail into the pan one by one. Do not put too much at a time to avoid lowering the oil temperature and affecting the frying effect. Fry until both sides are golden brown and the fish is cooked through.

6. **Drain the oil**: Place the fried hairtail fish on a paper towel to absorb excess oil.

7. **Serve**: Serve the fried hairtail fish on a plate. You can add pepper salt, chili sauce or other condiments according to your personal taste.

**Note**:

- The oil temperature should not be too high, otherwise the skin will easily burn and the inside will not be cooked.

- Be careful of oil splashing when frying fish, you can use long-handled tongs to do it.

- Fried hairtail should be eaten as soon as possible to maintain the best taste and flavor.

Fried hairtail is a simple and delicious home-cooked dish, suitable as a side dish or a delicacy for family gatherings.

The key to preventing hairtail from breaking apart when frying is preparation and frying technique. Here are some tips to help keep the hairtail intact:

1. **Choose fresh hairtail**: Fresh hairtail has firm texture and is not easy to break during frying. Make sure to buy fresh hairtail and use it as soon as possible.

2. **Handle hairtail correctly**: When cleaning and cutting hairtail, be gentle and avoid using too much force to damage the fish meat. Be careful when removing the internal organs and try not to damage the integrity of the fish's abdomen.

3. **Marinate moderately**: When marinating hairtail, do not stir excessively to avoid breaking the fish meat. Just stir gently to allow the seasoning to penetrate evenly.

4. **Evenly coat with flour**: When coating with flour or starch, make sure that each piece of hairtail is evenly covered. This will form a protective layer during the frying process, reducing the chance of the fish meat directly contacting high-temperature oil and thus reducing the risk of breakage.

5. **Control the oil temperature**: The oil temperature should not be too low, otherwise the hairtail will be soaked in the oil for too long and will fall apart; nor should it be too high, otherwise the skin will burn quickly and the inside will not be cooked. The ideal oil temperature is about 180°C.

6. **Fry in batches**: Do not put too much hairtail in at once, as this will lower the oil temperature and cause the fish to absorb too much oil, becoming greasy and fragile. Frying in batches can better control the oil temperature and frying effect.

7. **Use the right tools**: When turning the hairtail, use long-handled tongs or a spatula, and be gentle to avoid using too much force and breaking the fish meat.

8. **Remove from the heat quickly**: Once the hairtail fish is fried until both sides are golden brown and the meat is cooked through, remove it quickly with a strainer or tongs and place it on a paper towel to drain the oil to avoid leaving it in the hot oil for a long time.

By following the above steps, you can effectively reduce the possibility of the hairtail fish breaking when frying, ensuring that the fried hairtail fish is crispy on the outside and tender on the inside, with a complete shape.

Choosing the right oil temperature when frying hairtail is very important, as it not only affects the taste and appearance of the food, but also the nutrition and health of the food. Generally speaking, the ideal oil temperature for frying hairtail should be between 175°C and 190°C. This temperature range ensures that the skin of the hairtail quickly forms a crispy crust, while the inside is fully cooked without being too dry or overcooked.

Here are some common ways to judge oil temperature:

1. **Observe the bubbles**: When the oil temperature reaches the appropriate frying temperature, a large number of tiny bubbles will be generated quickly after the ingredients are put in. If there are few or no bubbles, it means the oil temperature is too low; if the bubbles are too intense and accompanied by oil smoke, it means the oil temperature is too high.

2. **Use a Thermometer**: The most accurate way to measure the oil temperature is to use a food thermometer. Insert the thermometer probe into the oil and read the temperature.

3. **Test small pieces**: You can first test by putting in a small piece of bread or potato cubes. If they float up within a few seconds and quickly turn golden yellow on the surface, it means the oil temperature is appropriate; if they sink to the bottom and slowly float up, the oil temperature may be too low; if they quickly turn black, the oil temperature may be too high.

4. **Listen to the sound**: When the oil temperature is appropriate, there will be a slight hissing sound when the ingredients are put in. If the sound is too loud, the oil temperature may be too high; if there is almost no sound, the oil temperature may be too low.

Remember, oil temperature control is crucial for frying food. Too low oil temperature will cause the food to absorb too much oil and become greasy; while too high oil temperature will make the food burnt on the outside and raw on the inside, and even produce harmful substances. Therefore, mastering the correct oil temperature is one of the keys to frying delicious hairtail.

When frying hairtail, you should pay attention to the following important points:

1. **Safety First**: Pay special attention to safety during frying, as hot oil may splash and cause burns. Use long-handled tools, keep a proper distance, and ensure that the work area is well ventilated.

2. **Oil selection**: Choose oils with high smoke point and good stability, such as peanut oil, corn oil, sunflower oil, etc. These oils are suitable for high-temperature cooking and are not easy to produce harmful substances.

3. **Control of oil amount**: The amount of oil should be enough so that the hairtail can move freely in the oil. But it should not be excessive to avoid waste and safety hazards.

4. **Oil temperature control**: As mentioned earlier, the oil temperature should be controlled between 175°C and 190°C. Too low an oil temperature will cause the food to absorb too much oil, while too high an oil temperature may cause the food to be burnt on the outside and raw on the inside or produce harmful substances.

5. **Handling of hairtail**: Make sure the hairtail is clean and drained thoroughly, otherwise moisture will enter the hot oil and cause oil splashing.

6. **Evenly coat the fish with flour**: The fish should be coated with flour evenly, which will make the surface of the fried fish crispier and protect the fish meat from the effects of direct high-temperature frying.

7. **Fry in batches**: Do not put too much hairtail in at one time to avoid lowering the oil temperature and affecting the frying effect. Frying in batches can better control the oil temperature and frying effect.

8. **Tip of turning**: During frying, use a long-handled tool to gently turn the hairtail fish to avoid using too much force which may break the fish meat.

9. **Remove from the fish promptly**: Once the hairtail fish is fried until golden brown and the meat is cooked through, it should be quickly removed with a strainer or tongs and placed on a paper towel to drain the oil to avoid staying in the hot oil for a long time.

10. **Storage method**: The fried hairtail should be eaten as soon as possible to maintain the best taste. If it needs to be stored, it should be placed in a sealed container and stored in a cool and dry place to avoid moisture and odor.

Following these precautions will help you fry hairtail that is crispy and delicious.

Yes, it is usually necessary to marinate the hairtail before frying. Marinating can enhance the taste and flavor of the hairtail, making it more delicious. During the marinating process, the seasoning can penetrate into the fish meat, increasing the deliciousness of the fish meat, and also helps to remove or reduce the fishy smell.

Here are the basic steps and suggestions for marinating hairtail:

**Material**:

- Fresh hairtail fish

- Salt

- Cooking wine (or rice wine)

- Light soy sauce

- Ginger

- Scallions

- Pepper (optional)

- Other seasonings you like (such as five-spice powder, minced garlic, etc.)

**step**:

1. **Cleaning hairtail**: First, clean the hairtail and remove the internal organs and scales. Then cut into pieces of appropriate size, rinse with clean water and drain.

2. **Prepare the marinade**: In a large bowl, add appropriate amounts of salt, cooking wine, soy sauce, ginger slices, and scallions. You can add pepper or other seasonings according to your personal taste.

3. **Marinated hairtail**: Put the hairtail segments into the prepared marinade and gently massage with your hands to evenly spread the marinade on the hairtail. Then put the hairtail and the marinade in the refrigerator to marinate for 15 minutes to half an hour, so that the seasoning can better penetrate the fish meat.

4. **Coating with flour**: After taking out the marinated hairtail, you can optionally coat it with a layer of flour or starch, which can increase the crispy taste of the fried fish.

The marinating time should not be too long, so as not to make the hairtail fish too salty or loose. After the marinating is completed, follow the normal frying steps. Remember to shake off the excess marinade on the surface of the hairtail fish before frying to avoid affecting the oil temperature and effect of frying. By marinating, the fried hairtail fish will be more delicious.

Yes, hairtail fish needs to be thoroughly washed before pickling. Washing hairtail fish is to remove blood, mucus, impurities and possible residual visceral fragments from the fish, which are all possible sources of fishy smell. In addition, washing can also remove dirt and bacteria on the surface of hairtail fish, improving food safety.

Here are the basic steps for cleaning hairtail:

1. **Remove the internal organs and gills**: First, cut open the abdomen of the hairtail, remove the internal organs, and clean the gills. This step can be done with scissors or a knife.

2. **Remove scales**: The scales of hairtail are relatively hard and need to be carefully scraped off. You can use a special scale scraper or use the back of a knife to gently scrape against the direction of the scales.

3. **Clean inside and outside**: Rinse the removed viscera and scales of the hairtail fish under running water, making sure the inside and outside of the fish belly are clean. You can gently rub the inside of the fish belly with your fingers to help remove blood and impurities.

4. **Inspect and clean again**: Check if there are any missed scales or internal organs, and rinse again with clean water until the hairtail is completely clean.

5. **Drain the water**: After cleaning the hairtail, wipe the surface with kitchen paper or a clean cloth to dry the water, or put it on a colander to drain. This is to prevent excessive water from splashing oil during the marinating or frying process.

The cleaned hairtail can be pickled. When pickling, add appropriate amount of salt, cooking wine, soy sauce, ginger slices, green onion segments and other seasonings. After pickling for a period of time, you can proceed to the next step of cooking. Cleaning is an important step to ensure the taste and food safety of hairtail, which should not be ignored.