1. Remove the head and tail of the hairtail, wash, and cut into 2 inch pieces. Sprinkle a little salt and cooking wine and marinate for 15 minutes.
2. Prepare scallion, ginger and garlic slices during the pickling process.
3. Prepare a bowl, add 1 tablespoon of cooking wine + 2 tablespoons of soy sauce + 3 tablespoons of sugar + 4 tablespoons of vinegar + 5 tablespoons of water, stir well and set aside.
4. Soak up the marinated hairtail with a kitchen paper towel, dip it in a thin layer of flour, and shake off the dry powder.
5. Add more oil to the pot than usual for cooking, and put the octopus section in it.
6. Fry the hairtail until golden on both sides and remove.
7. Stir fragrant red chopped pepper with remaining oil.
8. Then add green onion, ginger, garlic and fry to create a fragrance.
9. Add the fried octopus segments and stir fry slightly.
10. Stir in the sweet and sour sauce. If the soup is too little, add more water.
11. Bring to a boil and simmer for 10 minutes.
12. Just collect the thick broth over high heat.
13. Finished picture.
Tips:1. There is a layer of white fish scales on the surface of the hairtail, if you don't like it, you can wash it off; if the hairtail is fresh enough and you like the taste, just don't remove the scales. 2. The amount of oil used for frying fish is slightly more than usual for frying. 3. The ratio of sweet and sour sauce is approximately: 1 tablespoon of cooking wine + 2 tablespoons of soy sauce + 3 tablespoons of sugar + 4 tablespoons of vinegar + 5 tablespoons of water, which can be slightly adjusted according to your taste.
