1. Three hairtails.
2. Open the guts.
3. Cut off the head.
4. Cut off the fins.
5. Wash away the black film.
6. Pay attention to this, there are a lot of black things in it.
7. Use scissors to open it.
8. Rinse off. Otherwise it will affect the taste.
9. Cut into three-finger segments.
10. Appropriate amount of salt, cooking wine, shredded ginger, shredded millet pepper, pepper.
11. Marinate for 20 to 30 minutes.
12. A handful of potato starch, a handful of glutinous rice flour, a handful of flour, salt, pepper powder, and an egg.
13. Stir into a thick yogurt paste.
14. Put the octopus in and spread the paste evenly.
15. Heat 50-60% of the oil in the pot.
16. The glutinous octopus is deep-fried.
17. Fry until the shape is set, slightly colored and fished out.
18. When the oil temperature rises, put it in the re-fry.
19. Fry until golden and remove.
20. Sprinkle with cumin powder, chili powder, and pepper powder to stir well.
21. Finished product.
22. Finished product.
