1. Wash the hairtail to remove the black membrane and congestion in the bones of the abdomen.
2. Cut into lengths of about two inches, and cut with a flower knife. Add ginger, pepper, salt and rice wine. Grab and mix evenly.
3. Mix well and marinate for 15 minutes.
4. Pat a little dry flour on the surface of the marinated hairtail. The octopus that comes into contact with the flour will not fall apart no matter how you cook it.
5. Put a little oil in the pan and fry the octopus.
6. Fried golden brown on both sides, serve and set aside.
7. Put a little oil in the pan, add minced onions and sauté until fragrant.
8. The tomatoes are juiced with a food processor.
9. Pour tomato juice into the pot and season with salt, sugar and pepper.
10. Add a little fresh extract.
11. Add the fried hairtail. Cook for about 15 minutes.
12. Add another spoonful of tomato sauce to make the color brighter.
13. The sauce can be out of the pot when it's thick.
14. Put it on the table.
Tips:After the tomatoes are juiced, the stewed soup will not have any lumps of tomatoes, and the finished product will look better.
