1. Clean the hairtail, cut into sections, add appropriate amount of salt, cooking wine and green onion and ginger slices, pick and marinate for 30 minutes;
2. Scallion, chopped green onion, and divide into 2 portions; slice ginger and garlic; wipe dry red pepper and pepper and set aside; 2 tablespoons of cooking wine, 2 tablespoons of light soy sauce, 2 teaspoons of dark soy sauce, and 1 teaspoon of sugar into a small bowl, adjust The flavored juice is reserved
3. Pick up the marinated hairtail, remove the green onion and ginger, and coat it with a layer of dry flour;
4. Add an appropriate amount of cooking oil to the hot pot, and when it is heated to 60 or 70%, shake off the excess flour from the octopus cubes, and put it into the oil pot;
5. Deep fried until golden brown on both sides;
6. Remove and drain the oil for later use;
7. Leave a little oil in the pot, add half of the chopped green onion and sliced ginger and garlic.
8. Add the dried red pepper and Chinese pepper, and continue to stir-fry until the pepper is dark jujube red;
9. Add the octopus and cook the sauce at the same time;
10. Upside down evenly
11. Add a proper amount of boiling water, about 1/3 of the fish cubes are under, then turn to high heat and bring to a boil;
12. When the soup is almost thick, sprinkle the other half of the chopped green onion and serve.
