Braised Octopus with Chopped Pepper and Taro
by Scarlett WH
Favorite
Difficulty
Normal
Time
20m
Serving
2
1. Add shredded ginger, cooking wine and salt to the octopus and marinate it;
2. Put the taro chunks in a frying pan and fry;
3. Fry until the surface is golden;
4. Use kitchen paper towels to dry the marinated hairtail;
5. Pat a thin layer of starch on the surface of the hairtail;
6. Heat up a pan, add a proper amount of oil, and fry the octopus;
7. After frying, turn it over, fry the hairtail on both sides until golden brown, and then remove it;
8. Leave a little oil in the pot, add green onion and ginger until fragrant;
9. Pour in the fried octopus cubes;
10. Pour in cooking wine and light soy sauce;
11. Add a little water, cover and simmer for 3 minutes;
12. Pour in the prepared taro chunks and continue to simmer for one minute;
13. Add chopped pepper and a little salt, stir fry evenly, and cook for another minute;
14. Put it on a plate and sprinkle some chopped green onions on the surface.
Tips:1. Add seasonings to the fish in advance to get the bottom taste, remove the surface water when frying, and then thinly coat starch, then put it in the pan and fry until golden on both sides;
2. When cooking the octopus, use green onion and ginger to fry the pot first, add the octopus, add cooking wine and light soy sauce to help remove the fishy and color, and simmer for three minutes to let the octopus be cooked in six or seven layers;
3. The taro is fried first, to set the shape. The fried taro is five or six mature, so there is no need to cook it for a long time;
4. Finally, when the taro octopus is ripe, add chopped pepper and salt to season it, cook for one minute and it will be out of the pot.
