Name: Braised Octopus with Pickled Peppers
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pieces Hairtail; Some Soaked radish; Some Rice vinegar; Some shallot; Some Soy sauce; Some garlic; Some salt; Some Pixian Doubanjiang; Some Cooking Wine; Some Soaked chili; Some Sugar

Braised Octopus with Pickled Peppers

by Heart clear as water and pale as clouds

4.9 (1)

Favorite

Difficulty

Hard

Time

20m

Serving

I have loved fish since I was a child. I really have a soft spot for fish. Pickled octopus is one of my mother’s favorite dishes when I was young. Now my mother doesn’t cook anymore. This dish is very rare. Appeared on my table, today I suddenly remembered that I hadn't eaten this flavor for a long time. I was drooling when I thought about it. I hurried out and bought 2 octopus and made it home, but I couldn't make it taste like my mother. My mother told me to make it. Adding vinegar to the fish can also hydrolyze the rich protein in the fish under the action of acid, not only to generate many amino acids with umami characteristics, but also to soften the bones and thorns of the fish during the cooking process and convert them into Calcium acetate. Calcium acetate is easily soluble in water, which is easy for human body to absorb, which improves the utilization rate of calcium"

Braised Octopus with Pickled Peppers

1. Remove the head and tail viscera of the octopus, chop into long sections and add salt, pickling in cooking wine for 10 minutes

2. Cut the garlic into slices and the shallot into slices

3. Pickled sour radish, cut into long strips, pickled peppers, cut into small sections

4. Pour vegetable oil into the pot. When the oil is 60% hot, fry the octopus in the pot until golden

5. Remove the fried hairtail, and control the oil for later use

6. Leave the bottom oil in the pot, add a spoonful of Pixian bean paste, pickled pepper, pickled radish, green onion and garlic until fragrant

7. Add a small amount of peppercorns and stir fry until fragrant

8. Add appropriate amount of water, simmer for 3 minutes

9. 1 tablespoon of rice vinegar, 1 tablespoon of sugar and simmer over low heat

10. Then pour in the fried octopus, add 2 tablespoons of cooking wine, 1 tablespoon of light soy sauce

11. After simmering for 10 minutes, add an appropriate amount of refined salt

12. Just collect the juice on the fire

Tips:
1. The silver material on the surface of the hairtail can prevent cancer, so don't scrape it off!
2. Pickled octopus should be cooked with refined salt according to the taste.
3. When making braised octopus, it is recommended to fry one, so that the octopus will not be rotten during the cooking process
4. When making braised octopus, add a sour radish to enhance the flavor.
5. What are the benefits of putting vinegar when cooking fish?
6. Burning octopus with vinegar can remove the fishy smell. Increase the fragrance. Because vinegar has the effect of dissolving the fishy trimethylamine oxide, and prompting it to volatilize and run away