1. The hairtail is cleaned
2. Use a kitchen paper towel to absorb the water and draw a few flower knives on the surface
3. Add some cooking wine, ginger juice, white pepper, chicken powder to the plate and marinate for a while
4. Homemade gravy marinade: Put an appropriate amount of water in the pot, add star anise, cinnamon, bay leaves, pepper, dried chili, ginger, garlic, onion, rock sugar, boil and soak for a while (the specific quantity is in the tips)
5. Then add light soy sauce, umami sauce, Huadiao wine, lees marinade and a little salt
6. Bring to a boil again, turn off the heat, add in small chopped coriander and let it cool naturally
7. After cooling, add high-grade white wine to make the marinade, set aside
8. I pat the marinated hairtail with starch, my pat is too thick
9. Raise the frying pan and add the octopus to fry
10. Deep fry until golden brown and take it out, remember to deep fry
11. Soak the hairtail in the bad marinade made in advance for a day
12. Time is up, take out the hairtail and start eating
Tips:Homemade vinasse marinade: 150 grams of gravy marinade, 40 grams of high-grade liquor, 150 grams of Huadiao wine, 30 grams of rock sugar, 2 star anise, 1 section of cinnamon, 4 bay leaves, 3 grams of pepper, 6 dried chilies, appropriate amount of salt, 20 grams of Maggi Fresh Sauce, 30 grams of Light Salt Soy Sauce, 1 piece of ginger, 1 green onion, 2 garlic cloves, 1 coriander
