Braised Octopus
1.
A hairtail.
2.
The hairtail is cleaned of internal organs, and the silvery material on the surface is scraped off and cut into sections.
3.
Put it in a container, add appropriate amount of salt and rice wine to marinate for about half an hour to an hour.
4.
After the octopus is marinated, sprinkle with appropriate amount of flour evenly.
5.
Put an appropriate amount of oil in a hot pan, stick an appropriate amount of flour on the front and back of the hairtail, and fry in a non-stick pan over low heat.
6.
Fry on one side until slightly yellow, then fry on the other side.
7.
Prepare some scallions, garlic, shredded ginger, cornstarch (cornstarch, water, soy sauce and mix well).
8.
After frying the octopus, fry the shredded ginger and garlic, then add in half a bowl of water.
9.
When about one-third of the boiled water is left, pour the well-mixed cornstarch and stir fry.
10.
Finally, season properly, add the green onions and turn off the heat.
Tips:
1. The octopus should be marinated for half an hour to an hour before cooking.
2. Fry the octopus with a small fire to avoid burnt.