1. Choose a medium to large hairtail, wash, remove the head and tail, and cut into sections. Add cooking wine and salt to marinate for ten minutes.
2. After marinating the octopus, add starch to make it evenly adhere to the surface of the octopus.
3. Put an appropriate amount of cooking oil in the pot, fry the octopus on medium-low heat until golden on both sides, pick up, drain the oil and set aside. It can also be fried, which is more fuel-efficient.
4. Put a little cooking oil in the pot, add ginger slices and chopped green onion until fragrant. Then add light soy sauce, cooking wine, sugar, vinegar, and add appropriate amount of water to a boil.
5. Add the fried hairtail, add a lid to the medium and low heat and simmer for 5 minutes. Uncover the lid and collect the juice on the high heat. The soup is thick and the pot can be turned off.
Tips:The starch must be even, and the fried octopus must be turned over. When making the sauce, only a little oil is needed, and not too much water!
