Braised Octopus

Name: Braised Octopus
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 400g Hairtail section; 2 star anise; 2g salt; 4g Garlic cloves; 4g ginger; 4g starch; A spoon and a half Cooking Wine; 1 spoon Soy sauce; 4 chili; 4-9 pcs crystal sugar

by Pinellia slightly cool 5019

4.7 (1)

Favorite

1

Difficulty

Normal

Time

30m

Serving

3

Cooking, burning is the mood. Hairtail has a relatively high fat content and is mostly unsaturated fatty acid, which has the effect of lowering cholesterol. The effect of nourishing the five internal organs.
Hairtail is tender and delicious, and the salt is sweet when it is cooked.

Braised Octopus

1. Remove the belly contents from the purchased hairtail section and wash it

2. Add ginger, garlic slices, cooking wine and salt, and marinate for about 15 minutes.

3. Prepare chili, ginger, garlic slices and star anise.

4. Drain the marinated hairtail and coat it with starch.

5. Put it in the oil that has been boiled to about eight minutes of heat, and fry it on both sides until it turns yellow.

6. Pick up the pot and put it on the plate for later use.

7. Pour in the oil again, add ginger, garlic, chili, star anise after the oil is hot, fry for a fragrance, and serve.

8. Fry the rock sugar in a frying pan.

9. Put the pepper, ginger, garlic and star anise that have just been oiled into the pot

10. Put in the hairtail section prepared earlier, add appropriate amount of water, add light soy sauce (1 tablespoon and a half) and dark soy sauce (1/2 tablespoon) to a boil, turn off to medium and low heat, let it suffocate for five minutes and then adjust to high heat to collect the juice. Platter

Tips:
1 The hairtail must be washed clean (especially inside the belly), and the marinated hairtail section must be drained, otherwise it may be splashed in the oil pan.
2 The heat should also be controlled well, and both sides should be golden brown when it is fried in a frying pan. Meat is not easy to rot.