Braised Octopus
1.
Wash the hairtail, cut off the bones and fins on the back, and cut into sections
2.
Pour a little water, salt, cooking wine into a large bowl, add a few slices of ginger, put the washed octopus in a bowl and marinate for about ten minutes
3.
Sliced ginger, garlic, onion, white, diced, pepper, cut into circles
4.
Pick up the hairtail piece by piece and dry the skin of the water. Dip a thin layer of dry starch on the surface of the hairtail, and then shake off the excess starch.
5.
Heat the oil in the pan, put the octopus in pieces and fry them
6.
After frying, pick up with chopsticks and set aside
7.
Heat a wok, add a little oil, add ginger and garlic, stir fry, add 2 tablespoons of cooking wine, 1 tablespoon of soy sauce, 2G sugar, and a half bowl of water to boil
8.
After the broth is boiled, put the octopus sprinkled with chili and cover and cook for about ten minutes. Because the octopus has been fried before, it is almost cooked.
9.
When the soup starts to thicken, finally sprinkle half a tablespoon of salt over high heat to collect the juice
Tips:
1 Before frying the octopus, be sure to dry the water on the outer skin, whether it is aired or wiped, otherwise it will stick
2 When frying the octopus, you must first fry it and then turn it over, otherwise the skin of the octopus will stick to the pan and the fishy smell will be heavy.
