Beijing Style Stewed Crispy Octopus

Name: Beijing Style Stewed Crispy Octopus
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 750g With fish nuggets; Some Green cabbage leaves; 50g Scallions; 50g Sliced ginger; 30g Garlic slices; 2g pepper; 3g star anise; 120g Vinegar; 7-g Sugar; 30g Soy sauce; 3g Refined salt; 20g Shao wine; Some Cooking oil; Some Shimizu

by Large frying spoon

4.8 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

There is a crispy fish in traditional Beijing dishes. The ones that can be used to make crispy fish are usually small fish. Hairtails, small yellow croakers and freshwater crucian carp are usually used to make this dish. "Puffed fish" is also very famous in palace cuisine and official cuisine, and the famous four crisps includes crispy fish. The famous four crisp dishes include crispy fish, crispy chicken, crispy meat, crispy seaweed, collectively referred to as the four major crisps.
Since it is crisp, it is required that after the finished dish, the bone crisp and the meat melt in the mouth, the taste should be mellow, and it can be eaten cold or hot. When selecting raw materials, they must be consistent in size, so that they can be heated evenly at the same time, achieve the purpose of consistent taste and ensure the quality of the dishes. Crucian carp and small yellow croaker should be no more than 15 cm in size, and hairtail should be two inches long, wide and narrow as much as possible. The tail should be placed on top. This is because the longer the wider octopus parts are immersed in the vinegar-containing broth, the easier it is to achieve the purpose of bone crisp.
Today I chose the hairtail section with the same width and narrowness, so it can be placed at will, as long as the size is flat and neat. The method of this "broiled crispy octopus" is as follows;"

Beijing Style Stewed Crispy Octopus

1. Cut the horizontal striped knife on the hairtail block, and the knife can be as deep as the bone.

Beijing Style Stewed Crispy Octopus recipe

2. After the fish pieces are cut with a knife, use absorbent paper to wash off the moisture.

3. Then fry the fish cubes in 50% hot oil.

4. Fry the fish pieces until golden on both sides and remove them for later use.

5. Spread two green cabbage leaves on the bottom of the casserole to prevent it from sticking to the pot during the braising process, and then spread a layer of green onion, ginger, and garlic.

6. Place the fried octopus on the top, sprinkle with sugar, salt and a little pepper.

7. Pour a little rice wine into the casserole.

8. Then pour soy sauce and vinegar.

9. Finally add an appropriate amount of water to boil.

10. Bring the casserole to a boil and then reduce the heat.

11. Close the lid with tin foil, and seal the pores of the casserole with adhesive tape and simmer for 3-4 hours, during which the soup should not overflow as the standard.

12. After the octopus is simmered, open the lid of the pot and use a medium-low heat to thicken the soup slightly and turn off the heat.

13. At this time, the crispy hairtail has been made, and it can be eaten hot or chilled in the refrigerator for consumption.

Tips:
The characteristics of this dish: the color of the dishes is red, the sauce is moderately sweet, sour, sweet and salty, the fish pieces are intact, the meat is rotten in the mouth, it can be served with catering and wine, and it can be eaten cold or hot;

Tips;

1. When making crispy fish, it is better to cut the knife to the bone when cutting the knife, but do not cut the spine of the fish. This will facilitate the quick taste and make the fish bones crispy.

2. Frying or deep-frying oily fish can be used. The method of frying at home is more fuel-efficient. Before the fish is cooked, use kitchen paper to absorb the water in the fish body and the fish cavity, so as to prevent splashing after being cooked. The fish body must not be coated with extra ingredients such as flour or egg liquid when making it. Do not move the fish when it is fried. Once the skin is fried and coked, shake the wok gently and it will naturally fall off. Do not use a pot that has been boiled in soup or water to fry the fish. It is fine to use a dedicated wok or a non-stick pan.

3. The principle of making crispy fish is mainly that vinegar works. Vinegar can dissolve the calcium-rich and harder fish bones, so that the bone crisps will melt in the mouth when they are eaten. Therefore, the amount of vinegar used is very large, and the time for braising is also It will take longer.

4. If you don't like the heavier color, you can use rice vinegar and light soy sauce.

The traditional Beijing-flavored dish "stewed crispy octopus" with a large stir-fry spoon is ready. A plate of iced crispy octopus is very appetizing for friends' reference!

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