1. Remove the viscera and head of the octopus, cut into sections, add 1 tablespoon of salt and cooking wine, and marinate for 20 minutes
2. Add sweet potato starch
3. Shake evenly
4. Heat the oil in the pot to 70% hot, add the hairtail and fry it until golden on both sides, remove the oil control
5. Add 1 tablespoon of vegetable oil to the pot, add green onion, ginger, garlic, star anise, cinnamon and dried red pepper and saute until fragrant
6. Put in hairtail
7. Add sugar, 1 tablespoon of salt, soy sauce, and vinegar, stir-fry, add appropriate amount of water and cook until the soup thickens.
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