1. Clean the hairtail section, add cooking wine, salt, green onion and ginger.
2. Scratch well and pickle for a while.
3. Roll the marinated hairtail with a layer of starch.
4. Heat an appropriate amount of oil in the pot.
5. Add the octopus and start frying.
6. Fry on one side and turn it over to make golden brown on both sides.
7. Leave the bottom oil in the pot or start the pot separately, add an appropriate amount of oil to heat, add the onion, ginger, garlic and peppercorns until fragrant.
8. Add a spoonful of Pixian bean paste and it's super fragrant.
9. Add the octopus and add half a bowl of hot water.
10. Add a pinch of salt.
11. After a minute or two, turn off the juice and turn off the heat.
12. Serve ready to serve.
