1. Wash hairtail and cut into small pieces.
2. Stir the starch with water and raw eggs evenly
3. Put cold oil in a pot, heat to 8 layers, add the hairtail and fry it until the skin turns slightly yellow, then remove the filtered oil and cool it.
4. Re-dip the cooled hairtail with starch and egg liquid, and fry it again until the skin is crispy.
5. Add a small amount of boiling water and red 99 hot pot seasoning to low heat and cold oil, stir-fry and put the fried hairtail in a pot.
Tips:To be crispy and refreshing, the octopus must be deep-fried twice, and the oil temperature must be controlled well during the frying process.
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