Braised Octopus

Name: Braised Octopus
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 750g Hairtail; Some Vegetable oil; 15g shallot; 5g salt; 15g ginger; Some Cooking Wine; 2 cloves garlic; Some Soy sauce; 2 pcs Tree pepper; Some Vinegar; 15 capsules pepper; 2 pcs Aniseed; Some Sugar

by Winter Solstice 2467

4.8 (1)

Favorite

1

Difficulty

Easy

Time

5m

Serving

2

Hairtail has few thick spines and is rich in nutrients. It has the functions of nourishing spleen, nourishing qi, warming stomach, nourishing liver, nourishing skin, nourishing qi, nourishing blood and bodybuilding. It is suitable for people with weak body such as dizziness, shortness of breath, fatigue, and malnutrition. It is especially suitable for people with weak spleen and stomach, indigestion, and dry skin. Therefore, people with a poor appetite can consider eating more octopus in summer.

Braised Octopus

1. Remove the viscera and wash the hairtail

2. Spread the flour on both sides of the octopus evenly, cut the green onion into sections, slice the ginger, and pat the garlic loosely.

3. Put the oil in the wok and heat it to fry the octopus on both sides and prepare the golden brown for use.

4. Add onion, ginger, garlic, pepper, aniseed, tree pepper, and sauté,

5. Add the octopus, pour in cooking wine, vinegar, soy sauce, add cold water, salt, sugar, boil on high heat, change to low heat for 4-5 minutes, and serve until the soup is less.