Braised Octopus

Name: Braised Octopus
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g Hairtail; 30ml Peanut oil; 8ml Soy sauce; 1 tablespoon Oyster sauce; 10g Sugar; 10ml Balsamic vinegar; 1 Shallots; 3g ginger

by He Xiaohe

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

I usually make octopus, dry fried and fried. It is the first time to make braised octopus. The flavor is more added and rich, and it is also delicious. It has a little soup and is also excellent for bibimbap.
The wild East China Sea octopus, although a little bit small, but the meat is plump. Thanks Gourmet Jie.

Ingredients

500g Hairtail
30ml Peanut Oil
8ml Soy Sauce
1 tablespoon Oyster Sauce
10g Sugar
10ml Balsamic Vinegar
1 Shallots
3g Ginger

Braised Octopus

1. One pack of hairtail, defrost at room temperature.

2. Brush off the white on the surface, and some people don’t care about it, remove the viscera of the hairtail, and clean it.

3. Each section is divided into two and cut into fish sections of appropriate length.

4. Add a little salt and green onion ginger to marinate for a while.

5. Pour oil that is more plundered than stir-fry in the pan, add the hairtail and fry until golden on both sides.

6. Adjust a bowl of sauce, oyster sauce, light soy sauce, dark soy sauce, sugar, vinegar, and salt. Adjust according to your taste, mix well and set aside.

7. Leave the bottom oil in the pan for frying the fish just now, and saute the chopped green onion and ginger.

8. Add the sauce just made to boil, then add the fried octopus.

9. Turn the pot upside down, let the soup cover all the octopus segments, and simmer for a while.

10. When the soup is almost ready, turn off the heat.

11. Put the cooked hairtail on a plate and sprinkle chopped green onions on the surface.

Tips:
1. The saltiness of the sauce is slightly adjusted according to your own taste. Soy sauce and oyster sauce all have salt, so I didn't add any more salt.
2. Don't collect the soup too dry, it's great to save some for bibimbap.