Braised Octopus

by 2011 Cantonese Cuisine

4.7 (1)
Favorite

Difficulty

Easy

Time

20m

Serving

2

I like to eat octopus, so octopus is often our table dish. It is rich in nutrients and rich in magnesium. It has a good protective effect on the cardiovascular system and helps prevent cardiovascular diseases such as hypertension and myocardial infarction. Eating hairtail often has the effects of nourishing liver and blood, nourishing skin and nourishing hair.
It is more suitable for people with chronic illness and physical weakness, blood deficiency, dizziness, shortness of breath and fatigue, less food to gain weight, and malnourished people; suitable for people with dry skin. However, hairtail is a wind-producing thing, and people who suffer from scabies, eczema and other skin diseases or skin allergies should not eat it; cancer patients, lupus erythematosus, carbuncle toxins, lymphatic tuberculosis, and bronchial asthma should not be taken. "

Braised Octopus

1. 1 hairtail (about 600g) ginger and garlic

2. Remove the gills and internal organs of the hairtail, cut into sections and put them on a plate for later use

3. Ginger and garlic smashed flat, chopped pureed

4. Wash the ginger and garlic, smash it with a knife and put it in the hairtail section

5. Add cooking wine, salt, peanut oil and fish pieces together and marinate for 20 minutes

6. Heat up a frying pan and add oil, remove the marinade and fry the octopus

7. Fried golden brown on both sides.

8. Put some oil in the boiling pot and put the octopus in

9. Pour the marinade sauce and light soy sauce

10. Just braise the fish sauce with some chopped green onions.

11. Braised octopus finished product

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