1. Wash the octopus and cut into sections, add a few slices of green onion and ginger (it should be, but not at home) a little light soy sauce, a little salt (because it will be fried later, not too much salt), a tablespoon of cooking wine, grab and marinate 15 minutes
2. Marinating time, peel 8-10 garlic
3. The marinated fish pieces, wrap both sides in cornstarch, and fry them in a frying pan
4. The octopus is thick, and it will be fried for a while. There is cornstarch on the surface, so it will not be fried very dry. Fry for three minutes, remove it and fry again to make it crisper
5. Spread kitchen paper on the plate to absorb excess oil. I don’t like to eat too much oil.
6. Put oil and minced garlic in the pot, fry until slightly yellow (it will be bitter after a long time), add the hairtail
7. Add salt and sugar, the ratio is 1.5:1, a little pepper noodles, or if you have salt and pepper powder at home, you can add salt and pepper directly
8. After the octopus itself is cooked and put, it is enough to stir fry for ten seconds. You can see the white particles of salt and pepper on the surface (the salt and sugar particles fried in oil are very fragrant)
Tips:1. The minced garlic can also be left alone. Put the pepper noodles directly, fry them, and season them with salt and sugar when they are out of the pan; 2. The octopus coated with cornstarch can be fried for a longer time, but it is also optimistic that the fire should not be fried.
