Crispy Octopus
1.
The hairtail is cleaned up.
2.
Cut into a knife, marinate for half an hour with salt, cooking wine, and aniseed.
3.
To a bowl of flour, pat the hairtail all over with flour. (Because it is not convenient to take pictures, so ha).
4.
The oil is hot when the temperature is 60 to 70%.
5.
Fry golden on both sides.
6.
The crispy octopus is out of the pot.