1. Hairtail, wash, cut off and set aside
2. Pan, heat the pan with cool oil, and fry until golden on both sides
3. Pour a tablespoon of vinegar into the pot and quickly cover it (this is the point! It can remove the fishy smell, but also cook the vinegar aroma), until the vinegar is cooked, mix it with steam to form a soup, and add water. Add a little vinegar, a little Donggu Yipin fresh soy sauce, salt, sugar (twice the salt), shredded ginger, and chicken essence.
4. Simmer over medium-high heat and collect the soup until the soup is rich. Turn over once during the period
5. Collect the soup and get it out of the pot! Let’s eat!
Tips:It is more suitable for people who want to eat octopus, but there is no time to pickle it for a good taste. The sweet and sour taste is appetizing and relieves the greasy taste. I like to use thick octopus to make sweet and sour. The thinner hairtail is still fried and delicious. 😁
