1. Clean the hairtail and cut into sections.
2. Add an appropriate amount of vegetable oil to a non-stick pan and heat to 7 minutes.
3. Add the octopus and fry until golden on one side.
4. Turn over and continue to fry until the surface is golden, then take it out.
5. Prepare a bowl of juice: 1 teaspoon of dark soy sauce, 1 teaspoon of salt, 30g sugar, 3 teaspoons of vinegar, 2 teaspoons of cooking wine, stir well and set aside.
6. Add a little oil to the wok, heat up, add shredded ginger and sauté.
7. Add the octopus again and stir well.
8. Pour the juice into the bowl.
9. Bring to a boil on high heat and turn to low heat to simmer.
10. Finally, when the soup is about to dry, add salt to taste.
Tips:If you are afraid of having a strong fishy smell, you can marinate it with cooking wine and ginger for a while after it is cleaned.
