1. First, clean the hairtail, cut into 4 to 5 cm long sections, add a little salt, starch, cooking wine, and a little soy sauce, mix well and marinate for about 20 minutes
2. Take a bowl, add starch, salt, sugar, then a little soy sauce, add cooking wine, oyster sauce, vinegar, stir well and set aside
3. Cut the green onion into sections, slice the ginger, and chop the green onion leaves for later use
4. Flat-bottomed non-stick frying pan, add appropriate amount of oil to the bottom of the pan, heat up, add the octopus, fry the octopus on both sides until golden brown
5. Take out the excess oil, leave an appropriate amount of base oil, add scallion white and sliced ginger and saute until fragrant
6. Add the fried hairtail and gently flip
7. Add the gorgon juice to the pot
8. Bring to the boil, the soup thickens, turn off the heat, and sprinkle with chopped chives
9. Savory braised octopus with tender meat
Tips:When frying the fish, fry it until one side is golden and then turn it over and fry the other side. Don't turn it back and forth halfway to avoid the fish from breaking.
