1. Wash the hairtail bought at the vegetable market. Although the merchant will help clean it up, it is generally not cleaned up. When you come back, you must wash away the blood in the belly of the fish.
2. Add salt and pepper
3. I also put some egg whites, add some oyster sauce, and marinate for 10 minutes
4. The marinated octopus is sprinkled with starch and mixed evenly, or directly dipped in dried starch, so that the fried fish will help shape the fish and make the surface more crispy. Pour oil into the pot and fry the fish over medium heat.
5. Fry well, serve and set aside
6. With a little oil in the pot, fry the chives, ginger, garlic and aniseed, then pour in the fried octopus, and cook in the adjusted sauce (cooking wine, light soy sauce, sugar, vinegar, chicken essence, water)
7. Take the fish back to the pot, boil it in the soup
8. Add appropriate amount of carrots, bring to a boil on high heat, turn over to collect the juice, and it is ready to be out of the pot, sprinkle in chili and green onion to add flavor, and also embellish the taste of the dish.
9. Out of the pot!
Tips:Fry the fish, don't rush to turn it over. Fry until it feels hard and then turn it over. Keep the shape of the fish in order to make it tasteful and delicious!
