1. Slice ginger, cut dried chili into 2 sections, keep a small amount of pepper and cut into long strips of garlic moss. You can add more garlic moss if you like.
2. Stir 1 egg into egg liquid, add appropriate amount of water, add appropriate amount of pepper powder. The skin of the fried hairtail is more fragrant, I don’t tell most people
3. Add the flour and mix well. The liquid, non-sticky and non-thinous state is the amount of flour. Add slowly and stir slowly. The flour liquid made by this method is suitable for anything you want to fry with noodles. It is better than frying with flour. It will not make the oil muddy, and it will look good when fried.
4. Slowly add flour and stir slowly. The flour liquid made by this method is suitable for anything you want to fry with noodles. It is better than lightly dipped in flour and then fried with egg liquid. It will not make the oil muddy, and it will look good when fried. This is the state of the flour liquid
5. The prepared flour liquid and the octopus with the belly cleaned are set aside. Hairtail here is 6 yuan a catty, I bought 3 for 7.5 yuan
6. The hairtail and the flour liquid are mixed together, and the hairtail is evenly coated with the flour liquid coat as shown in the figure, ready to be put in the pan
7. Use a little more oil. After heating, add the flour-coated octopus and fry at high temperature until one side is golden. Turn over and fry the other side.
8. After frying the octopus, take it out of the pan and serve on a plate for later use. I fried it twice
9. Pour out the oil from the pot and leave a little. Add ginger slices and sauté
10. Add dried chili until fragrant, then add the pepper and stir fry for a few times. Sichuan pepper is easy to paste, don’t fry for a long time
11. Add the soy sauce and stir-fry evenly, and immediately add enough water (the amount of water in the octopus can be exceeded). Add enough water at once. After the water is boiled. Add enough salt. This is conducive to the fusion of flavors
12. Add the octopus, reduce the heat to low, and simmer slowly. I added a little less water
13. I add garlic and red pepper rings afterwards, which adds to the color and looks good. Keep simmering over medium-low heat, turning the pot every 1 to 2 minutes. Be careful not to be too strong to prevent the hairtail from breaking up,
14. When all the moisture is absorbed, it can be out of the pot. Recently I like to bring vegetables to the table directly in the pot and eat it hot
Tips:Try to add enough water and salt at a time. It’s an old saying, soy sauce recommends the soy sauce with soy straw mushroom soy sauce.
