1. Chop the coriander and set aside.
2. Dice carrots and set aside.
3. Cut the fish with a knife, add bitter chrysanthemum, parsley, fresh pepper, carrot, onion, green onion, ginger, coriander, lemon (after kneading the juice) and marinate for 30 minutes.
4. Take out the marinated hairtail and pat the cornstarch.
5. Add six layers of salad oil to the pot, then add the octopus and fry it until it's golden brown.
Tips:Fish patted with a thin layer of cornstarch and fried to make it more beautiful.
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