Hairtail head, fin, viscera, clean, cut into sections, add 3 / 4 teaspoon of five spice powder, 1 teaspoon of salt, 3 / 4 teaspoon of sugar, pepper, cooking wine, monosodium glutamate, sliced ginger, marinate for 2 hours, dry the surface of the fish with kitchen paper.
Add flour, baking powder, 1 / 4 teaspoon five spice powder, 1 / 4 teaspoon salt, 1 / 4 teaspoon sugar and proper amount of water to stir the eggs into a crispy fried paste. Wrap the hairtail in crispy fried paste.
The hairtail wrapped in crispy fried paste is deep fried in 70% hot oil until it is golden on both sides. Remove.
Reheat the oil to 80% heat.
Add the hairtail and fry it again.
Re fried about 30-60 seconds or so, control the net oil out of the plate.