1. Prepare the ingredients: wash and cut the hairtail.
2. Marinate the octopus with salt, cooking wine, and pepper for 15 minutes.
3. Mix flour, cornstarch, baking powder (the double-effect baking powder I use), and water to make a thinner batter.
4. Put the marinated octopus into the batter and coat with a thin layer of batter.
5. Add a proper amount of oil to the pot, and when it is 50 to 60% hot, add the battered hairtail and fry it. Take it out when both sides are golden.
6. Finished product.
Tips:The batter should be thinner, not thick, otherwise the batter will hang too much, the taste will not be good, the batter is too thin to hang, and it will destroy the nutrition of the hairtail skin. If you want the fried hairtail to be tender on the inside and crispy on the outside, you can re-fry it again when the oil temperature rises, or you can omit this step.
