Braised Octopus

Name: Braised Octopus
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 600g Hairtail; 50ml oil; 1 tbsp Soy sauce; 10g ginger; 10g Shallots; 30ml Rice wine; a little Corn flour

by Xianger Kitchen

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

4

Hairtail is the most common fish in sea fish, with tender meat and delicious taste. The cooking methods are also diversified. No matter how they are cooked, they are delicious. Hairtails are also rich in nutrition. Hairtails are rich in lecithin and have the function of replenishing the brain. The rich magnesium in hairtails is also very good for the cardiovascular system. The protective effect of glutinous acid, regular consumption, is beneficial to prevent cardiovascular diseases such as hypertension and myocardial infarction.

Ingredients

600g Hairtail
50ml Oil
1 tbsp Soy Sauce
10g Ginger
10g Shallots
30ml Rice Wine
a little Corn Flour

Braised Octopus

1. Cut the hairtail after washing

2. Prepare ginger and green onion

3. Pour the oil in the pot and heat the oil for 7 minutes, add a tablespoon of cornstarch

4. Let the oil pan boil for ten seconds so that the oil will not splash

5. Put the fish in again

6. Fry until golden on one side before turning over

7. Fry until golden on both sides, then pick up

8. Leave the base oil and add the ginger skin to explode the fragrance

9. Then return the fried fish to the pot and cook in the cooking wine

10. Add light soy sauce and dark soy sauce and stir evenly

11. Add boiling water, cover with high heat (note; be sure to boil water or hot water)

12. After cooking the juice, sprinkle with chopped green onion and turn off the heat

Tips:
1. For braised dishes, we usually add soy sauce without adding salt. If you feel that the taste is not enough, you can adjust and add salt by yourself
2. Don't turn the fish when it just enters the pot, turn it over until the bottom surface turns yellow, so that the fish will not be broken.