1. Wash the octopus, neatly cut into sections, add cooking wine and ginger slices, and marinate the peppercorns for half an hour
2. For marinated octopus, use kitchen paper to absorb the moisture on the surface of the octopus section. Don’t underestimate this step. Dip the wet octopus section with flour. Not only does it require too much batter, but it also stains the oil during frying. The look is not good.
3. Use a sieve to sift the flour for the octopus to prevent the octopus from being coated with flour, which will affect the appearance.
4. When frying, do not turn over the octopus section that has just been put in immediately, wait for 5-6 seconds and then gently push it, fry on both sides until golden brown and remove (the octopus section must be deep-fried, otherwise the fish will be easily scattered when it is braised)
5. The hairtail section is fried and served.
6. Prepare green onion, ginger, garlic cloves
7. Use water, light soy sauce, dark soy sauce, cooking wine, a small amount of balsamic vinegar, sugar and pepper to make the juice for later use
8. Heat a pan, pour a little oil, add white onion, sugar, and ginger slices and stir fry for a fragrant flavor
9. Add the octopus section, and pour the previously adjusted sauce.
10. Pour in the boiling water that has not been used for octopus, add green onions, and if you like chili, you can add chili, according to your taste.
11. After the water is boiled, turn to low heat and simmer for a while, leaving a little soup, turn off the heat.
12. Serve, serve, serve bowl of rice, enjoy the food, challenge the deliciousness on the tip of your tongue!
