Braised Octopus
1.
First, choose a wide and thick hairtail, then remove the scales and internal organs, clean it, and cut off the bones and fins on the back.
2.
Use a paper towel to absorb the excess water from the hairtail, cut into sections about 6 cm long, and then coat both sides with a thin layer of dried starch.
3.
Chop the ginger, garlic, and dried chili, and cut the green onion into small pieces for later use.
4.
Put the oil in the hot pan. When the oil is 80% hot, put the starch-coated hairtail section, lock the surface of the hairtail first, and then turn off the heat to fry the hairtail thoroughly on both sides.
5.
Leave a little base oil in the pot, add pepper, minced ginger, minced garlic, Pixian watercress, dried chili, and a little sugar, and stir-fry on low heat to get a fragrance, then add the fried hairtail, cook in the cooking wine, and gently stir on both sides Finally, add an appropriate amount of boiling water, bring to a boil on high heat and then turn off the medium and low heat to simmer.
6.
When the water is gradually dried and the fish tastes good, add the green onion and a little MSG and stir fry gently
7.
Finally, the delicious hairtail is served on a plate.
