Braised Octopus

Name: Braised Octopus
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Fresh hairtail; Some oil; Some Refined salt; Some ginger; Some Shallots; Some star anise; Some Soy sauce; Some Vinegar; Some Sugar; Some Cooking Wine; Some starch

by Dance of wolf

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Every time a dish is made, the most troublesome thing is to take pictures, and then to write a recipe. I'm afraid of taking pictures because every time I take a picture is like moving, tossing things back and forth, troublesome and tiring.
I wrote the recipes because my cultural background is poor, and I have used everything I learned before. After all, I have the basics of elementary school. It is really difficult to have a colorful writing style. If I want to learn some culture, I have a lot of age. If you learn from the beginning, you will delay cooking.

Alas, so be it, as much as you can write. The recipes and the opening tidbits are a bit simpler, and I hope my friends will understand more.

I like the unique smell of octopus with a little fishy, sweet faint taste. "

Braised Octopus

1. After the hairtail is cleaned, chop it into 10 cm sections and pickle it for about 10 minutes.

2. Take a clean small bowl, pour in an appropriate amount of cooking wine and a tablespoon of soy sauce.

3. Pour in a tablespoon of sugar and stir well.

4. Pour in the right amount of vinegar and salt according to your preference.

5. Dip the hairtail segments evenly in dry starch. If you find it troublesome, you don’t need to dip them.

6. Add oil to the pan, add the hairtail after the oil is hot, and fry on a low fire.

7. Fry one side, gently turn over the hairtail section, and fry the other side until slightly yellow.

8. Set the octopus section aside, add the green onion, sliced ginger, and star anise and saute until fragrant.

9. Pour in the adjusted sweet and sour sauce so that the octopus will be submerged, and simmer for 10 minutes on low heat.

Tips:
Choose hairtail:

1. It is the selected species. The East my country Sea hairtail in our country is better. The head is relatively narrow. Don't have the head wide and wide; the tail should be slender, and there must be no bead-like joints on the back. It is a foreign hairtail. We are commonly known as Korean hairtail, which tastes poor.

2. The appearance should be silver and shiny, the belly should not be broken, and the cheek should be bright red.

3. Good quality hairtails have a shiny body surface, full scales all over the body, the scales are not easy to fall off, full wings, no broken belly or broken head. The muscles are thick and flexible. The eyeballs are full and the cornea is transparent.