%20Octopus)
1. Buy a fresh hairtail (not frozen), wash it to remove the internal organs and gills, and rinse it repeatedly to remove the moisture.
%20Octopus)
2. I remove the hairtail and cut it into even sections, and cut it with an oblique knife on both sides to make it delicious.
%20Octopus)
3. Put the octopus in a basin, add appropriate amount of cooking wine, green onion slices, ginger, salt, chicken essence, mix well and set aside to taste.
%20Octopus)
4. Remove the savory hairtail to the bilateral and middle bones and spines for later use.
%20Octopus)
5. Dip the boneless hairtail (one hairtail is divided into 2 pieces) with dry starch and shake off the remaining powder.
%20Octopus)
6. Put a little oil in the pan and fry the octopus in the pan, and adjust the firepower according to the degree of maturity and coloring (medium-to-small fire is appropriate).
%20Octopus)
7. Fresh octopus has a better taste than frozen octopus, crispy on the outside and tender on the inside, and has a fresh and fragrant taste.
%20Octopus)
8. As one of the lunch dishes is a good match.
%20Octopus)
