1. Remove the head, scales, and internal organs of the hairtail, and cut it into about 2 inches. It is more convenient to fry the fish with scissors
2. Then make a few slashes on the surface of the fish to taste
3. Shred green onion, shred ginger
4. Add the fish to the basin, add salt, five-spice powder, white pepper, green onion, ginger, and cooking wine, and seal it in the refrigerator to marinate overnight.
5. Pick out the green onions and ginger from the fish, use a kitchen paper towel to dry the surface of the fish and brush a thin layer of cooking oil on the surface of the fish
6. Heat the pot and pour the cooking oil into it. Heat to 60% hot (with slight smoke)
7. Turn to high heat, add the octopus one by one and fry until it is slightly discolored and set, then turn it over (turn it over when the fish is set, so that the fish will not break easily)
8. Continue to fry until golden on both sides to remove the oil control. You can sprinkle salt and pepper, cumin powder, chili powder, etc. on the surface as you like.
Tips:1. Before frying the marinated octopus, use a paper towel to dry the surface water, so that it will not be oily or sticky when frying, and the oil used for frying is clean and can be reused
2. Before frying the fish, heat the pan and then pour the oil. Wait until the oil temperature is above 60% hot before frying. Don't turn the octopus after it is in the pot. Fry the octopus and turn it over again, so that the octopus will not Sticky pan.
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