1. Wash the hairtail section and set aside for later use.
2. Prepare the ingredients, scallion, ginger, garlic, and prepare the sweet and sour ingredients (1 teaspoon sugar, 1 teaspoon salt, 1 tablespoon balsamic vinegar).
3. Marinate the octopus segments, add about five tablespoons of cooking wine, and sprinkle some salt evenly (the salt can be more) wrapped in plastic wrap, and marinate for about half an hour.
4. After the hairtail is coated with starch, we add oil and heat it up, and the oil is 70% hot.
5. Put the octopus one by one in the pot and fry it over medium heat (don’t move it while frying). After the octopus is shaped, turn it slightly with chopsticks. When the octopus is fried until the surface is slightly golden, remove the octopus oil. .
6. Fry the golden brown and remove it, then turn it to a high fire. Bring the oil temperature back to 70~80% heat. Re-fry the hairtail. The re-fry must be fast. If you fry for 15 seconds, immediately pick it up and drain. Oil, spare.
7. Bring the soup to a boil over high heat until it thickens.
8. Pour in a little white vinegar to enhance the flavor, stir fry to collect the juice.
9. Stir fry quickly, collect the juice and prepare for serving.
10. This is done ✅ sprinkle some white sesame seeds to embellish it.
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