Fast-hand Grilled Octopus
1.
Wash the hairtail, remove the internal organs, and cut into small pieces.
2.
Coat each section of hairtail with dry powder.
3.
All octopus segments are coated with dry powder and placed on a plate to be fried.
4.
Put an appropriate amount of oil in the pan to heat up, and fry the hairtail section in the oil.
5.
When both sides are fried until golden brown, remove and serve.
6.
Slice or cut the green onion, ginger, and garlic. Since there are no green onions in the house, I used small onions.
7.
Heat an appropriate amount of oil in the pot, add the green onion, ginger, and garlic until fragrant.
8.
Add the right amount of water to the pot, and then add the cooking wine.
9.
Then add soy sauce.
10.
Then add chicken essence.
11.
Add the fried hairtail after the water boils.
12.
Add a little salt and sugar.
13.
The fire continues to heat for a few minutes.
14.
Turn off the heat when the broth is getting less and less.
15.
Sprinkle with chopped green onion and garnish.
16.
This is ready to eat.