Hairtail from the Northeast or Shandong

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Hairtail from the Northeast or Shandong Prefecture. Introduction: I was born by Songhua Lake in the Northeast; my parents migrated from Shandong, so I’m not sure whether it has a Northeastern flavor or a Shandong flavor. Moreover, hairtail is usually purchased during the winter New Year season, using meat coupons issued under the urban population rationing system to buy some hairtail or half a pig’s head. 1. Cut the hairtail into pieces, remove the intestines from its belly (the seller usually does this for you at the time of purchase), then wash it in clean water and drain it before use. Key steps: 1. Dry it in the sun until it’s completely dry. 2. Cut ginger into strips and garlic into small pieces or crush it into small bits. 3. Coat the hairtail fish with flour all over its surface. 4. Heat a pan, add oil, gently tap the fish to remove any excess dry flour from it, add the ginger strips, and then put the fish in the pan. 5. Fry the fish on both sides until it turns golden brown; take it out of the pan and use a strainer to remove the excess oil (if you don’t have a strainer, use a spatula to drain some of the oil at the edge of the pan). Finally, sprinkle pepper salt on top