1. Remove the internal organs of the hairtail, wash and cut into small pieces for later use, shred the ginger for later use, add salt and shredded ginger, and marinate the hairtail for about 15 minutes
2. Put cornstarch in the egg liquid, roll the hairtail in the egg liquid, evenly dip a layer of egg liquid, put vegetable oil in the pan, and when the oil is heated to 60-70%, fry the lower hairtail until golden on one side
3. Flip and fry until the other side is golden (about 6 minutes), then remove and set aside
4. Pour oil into the wok, stir fry the sharp peppers and red peppers to create a fragrance, then add sugar, white wine, soy sauce, salt and water
5. Pour in the fried octopus, cook together, simmer on high heat until the water cost, cover and simmer for a while, when the moisture is fast drying, add vinegar and stir evenly before serving.
