1. Remove the head, internal organs, and side scales of the hairtail, cut into small pieces, and rinse. Add 1 spoon of cooking wine, 1 spoon of light soy sauce, marinate for a while
2. Carrots cut into diamond-shaped slices
3. Cut the garlic moss into 2 cm pieces
4. Sliced green onion, shredded ginger
5. Put two spoons of light soy sauce, two spoons of cooking wine, one spoon of vinegar, one spoon of sugar, appropriate amount of salt, two spoons of starch, appropriate amount of water, and mix thoroughly in a small bowl
6. Take a small bowl, put an appropriate amount of flour, put the marinated octopus section into the bowl, stick flour on both sides
7. Glue all the hairtail segments with flour and let them stand for a while
8. Put an appropriate amount of vegetable oil in the pot, heat the oil, and add the octopus section
9. Deep fry on both sides until golden, remove the oil control and set aside
10. Pour out the oil from the fried fish in the pan, leave a proper amount of base oil, sauté the onion and ginger, add carrots and garlic moss and stir fry
11. Pour the seasoning from the small bowl into the pot
12. Pour the fish segments
13. Stir fry over high heat and turn off the heat evenly
14. The finished product, the octopus is crispy on the outside and tender on the inside
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