Braised Octopus

Name: Braised Octopus
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Hairtail; Some shallot; Some ginger; Some garlic; Some Flour; Some Cooking Wine; Some Soy sauce; Some pepper; a little Thirteen incense; a little star anise; a little Dried chili; Some Sugar; Some salt; Some oil

by Cheng Tai Private Kitchen

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

WeChat public account "Chengtai Private Kitchen", to share with you all kinds of cuisines carefully cooked by Chengtai, to make life more warm.

Hairtail has extremely high nutritional value. It can nourish the liver and blood, reduce cholesterol, and replenish the five internal organs. Fish is easy to digest and is a home-cooked dish for all ages.

The fishy smell is more serious. I generally like to fry or braise it in brown sauce, which can greatly reduce the fishy smell. Today I will share with you the homemade braised recipe, which is more suitable for fatter octopus. It tastes more tender and tastes more delicious! The key is that the method is super simple~

Braised Octopus

1. Clean the hairtail, cut into sections, and marinate for 20 minutes with cooking wine, salt, pepper, and ginger.

2. Pour an appropriate amount of oil into the pan and heat it up, dip the marinated hairtail section in a thin layer of flour, and fry it in the pan.

3. Fry on both sides until golden brown, remove and set aside.

4. Restart the pan, pour a little oil, add an appropriate amount of sugar, and boil until the sugar is completely melted.

5. Add the green onion, ginger, garlic, star anise, and dried chili, and sauté until fragrant.

6. Pour the fried hairtail section back into the pot, then add light soy sauce, dark soy sauce, appropriate amount of water, add a little salt, and season with thirteen spices. Cover the pot with a lid and bring to a boil. Turn to low heat and simmer until the soup is dry.