Name: Braised Octopus with Lard
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 3 lines Hairtail; Some lard; a little Cooking Wine; 1 piece ginger; 2 pcs star anise; 1/2 a tree Green onions; a little salt; 1 tsp Sugar; a little Soy sauce; 2 tsp Flour; a little Vinegar

Braised Octopus with Lard

by meggy dancing apple

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

The types of hairtail are also richer than before. They are no longer narrow and narrow, and there are domestic and foreign ones. But let's be honest, although the large wideband fish from abroad has a lot of meat, it is not tender and rough, and there is a big bone in the neck. Domestic hairtail is also divided into several production areas. I like Zhoushan hairtail, which is tender.
Because I eat a lot of hairtail, I can also change the pattern. The belly of the hairtail was previously cut with scissors. Although it was clean, the shape was affected. After it was cooked, the belly turned over and the whole fish looked messy. I like to be neatly arranged, one by one, so I figured out a new way. Use scissors to cut the hairtail into the same length, and then poke the fish belly with your fingers, which not only removes the internal organs and peritoneum, but also keeps the fish pieces intact. If you want to make the fish fragrant and not firewood, you must use the right oil, not vegetable oil, but lard! Let's take a look at my approach!

Braised Octopus with Lard

1. Clean the hairtail, remove the head and tail and cheek fins, and cut them into the same length;

2. Pull 4-5 flower knives on each side to make it easier to taste, sprinkle a little salt, cooking wine, ginger, and gently stir with your hands for 5 minutes to remove the fishy smell;

3. Pour out the marinated fish soup, put the pieces of fish on a plate to dry on the surface, and turn it over once in the middle;

4. While the fish section is still a little bit wet, sprinkle a handful of ordinary flour on the surface of the fish, so that the fish skin can have a thin layer of flour;

5. Pour an appropriate amount of lard in a non-stick wok. If there is no lard, it will be very fragrant to stew with two or three slices of fat pork;

6. Put the octopus code in a pot, fry the two sides until browned on a medium-low fire, because the front has been dried until the surface is dry, so at this time, the fish is fried, the fish is not broken at all, and the shape is complete;

7. Sprinkle a little salt according to the taste, pour a little light soy sauce to adjust the freshness, mix the old soy sauce, and add a teaspoon of sugar to freshen up, a little vinegar to remove the smell, two star anises and half a scallion, boil with some hot water; low heat, cover, Simmer for 10 minutes to get out of the pot.

Tips:
1. Choose hairtail with bright surface, elastic meat, and no damage; if the fish is black and dark, it means that it has been stored for too long, so don't choose it;
2. The braised octopus with white sugar is used for freshness and vinegar is added to remove fishy. If you want to make sweet and sour taste, you can increase the amount of sugar and vinegar.