Name: Braised Octopus
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g Hairtail; 50g crystal sugar; Some spices; 20g Soy sauce; 5g Vinegar; 5g Cooking Wine; 5g Oyster sauce; 5g salt; 10g oil; Some Green onion ginger garlic

Braised Octopus

by Minger Kitchen

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

Today, Minger brings you a braised hairtail. The main ingredient is hairtail. The list is less oily and suitable for people who are losing weight! Even if it's not a festival, my family will eat it once or twice a week! For stewed dishes, the authentic one should be fried sugar color. I wrote about it in the previous article, and you can refer to it if you are interested. Today we use the simplest method to make it, but should we use white sugar or rock sugar for braised dishes? In fact, it is best to use rock sugar. Rock sugar is less sweet than white sugar. Don’t worry about too much sweetness, and rock sugar will make the color more oily. Follow Minger step by step!

Braised Octopus

1. First of all, it is important to select the material, because the hairtail has a little more bones, so you must choose a larger hairtail. Remove the internal organs of the hairtail, clean it, and cut it into pieces of eight or nine centimeters long. Make a bowl of juice, add salt, dark soy sauce, vinegar, cooking wine, and oyster sauce in the bowl and mix thoroughly.