Fried Octopus
1.
Wash the hairtail and cut into sections, and cut the ginger into small pieces;
2.
Add Huadiao wine, salt and ginger slices and marinate for more than half an hour;
3.
The marinated octopus is used in the kitchen to absorb the water, and it is ready for use after all is completed;
4.
Pour an appropriate amount of flour into the bowl, put the octopus cubes, and evenly stick the flour on both sides;
5.
Chop a piece with chopsticks and knock off the excess flour along the edge of the plate;
6.
Heat up a frying pan and pour an appropriate amount of oil into 70% heat, add the octopus cubes and fry until golden brown on both sides;
7.
Serve out the plate.
8.
Finished picture
9.
Finished picture
10.
Finished picture
Tips:
1) Hairtail has a salty taste, so less salt is added during the marinating process to prevent the taste from being too salty. 2) When frying, try to put as little oil as possible, add as much as possible, and fry the fish tail when the amount of oil is low at the end. In the end, I didn't use up all the remaining oil. 3) Don't pour a lot of flour at once, add it as appropriate to avoid waste. 4) The fried octopus can be sprinkled with salt and pepper or pepper and chili powder and other seasonings. It can also be braised or sweet and sour octopus, as you like! 5) In addition, this "sticky flour" method of frying does not need to pick the pan, and there is no need to worry about sticking the pan and save oil. It is the best choice among the non-stick methods I have tried. If you are interested, you can try it.
