Name: #冬至大如年# Braised Octopus in Brown Sauce
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 350g Hairtail; 30g oil; 2g salt; 4g shallot; 5g Cooking Wine; 3g ginger; 4g garlic; 1g star anise; 3g Soy sauce; 4g Oyster sauce; 1g Chicken Essence

#冬至大如年# Braised Octopus in Brown Sauce

by Soft blue crystal

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

Fish is an indispensable delicacy on the table, whether it is usual, festive, or Spring Festival, this fish must have a plate. Since childhood, the most commonly eaten fish is octopus. My mother also likes to eat octopus, especially the braised octopus. She often cooks it. My mom likes to put some tomatoes in it when it is braised in soy, so that it can make the octopus. The color is ruddy. In fact, it doesn’t have to be so troublesome to make braised. Or if it is fried with sugar, just add some braised soy sauce directly, and the color can also be very beautiful.

#冬至大如年# Braised Octopus in Brown Sauce

1. Wash the hairtail, scrape off the silver and black material on the surface, add salt and cooking wine and marinate for half an hour.

#冬至大如年# Braised Octopus in Brown Sauce recipe

2. Pour oil into the pan, coat the octopus with flour on both sides, and fry it until golden on both sides.

3. In a separate pot, add a little oil, add green onions, ginger, garlic, and star anise to fry until fragrant.

4. Add the hairtail and gently shake the wok.

5. Mix the light soy sauce, oyster sauce, chicken essence, and a little water in advance, and pour directly into the pot.

6. After the fire has collected the juice, it is served out.

Tips:
1. The black fishy odor on the surface of hairtail is very heavy, so it must be cleaned.
2. The octopus should be deep-fried, and the spatula should be used as little as possible after the pan is turned over so that it will not break.
3. Mix the sauce in advance, and the octopus will not panic after being put in the pot. It has already been fried and does not need to be stewed.