Braised Octopus with Traditional Flavor of Nanchang
by Rice sprouts
Favorite
Difficulty
Normal
Time
20m
Serving
2
1. Wash the hairtail, cut off the bones and fins on the back, cut into approximately one-inch pieces, and marinate in salt for 10 minutes.
2. Cut ginger, garlic, green and red peppers, and green onions.
3. Put 3 tablespoons of oil in the wok, about 45 ml, and heat it to 80% hot. Put your hands on the top of the wok about a foot high, and feel it. If it feels very hot and slightly hot, it's fine.
4. Put the hairtail one by one. If the novice operator is afraid of oil splashing, it is best to reduce the fire.
5. Fry until the edge of the octopus is browned, and then turn it over.
6. Turn it over and fry for 2 minutes and it will be almost ready. Of course, it depends on the firepower of each stove.
7. The fried octopus is out of the pan, most of the oil in the wok is poured out, leaving only a little bottom oil, and the fish pieces are put into the pan again. When the rice shoots are made, they still follow the tradition. The fish cubes are not out of the pot, but directly press the fish cubes with a spatula and pour out the oil. Then pour glutinous rice wine. But this is a bit difficult for novices, so I simplified it.
8. After the fish cubes are returned to the pot, pour the sweet glutinous rice wine immediately. Cover the pot and simmer for a few seconds.
9. Adjust the heat to medium and small, then add soy sauce, vinegar, sugar, and water.
10. Add scallion white and ginger garlic.
11. Add 1 teaspoon of salt.
12. Add 1/2 teaspoon chicken bouillon.
13. Add pepper again.
14. Then fire the juice.
15. The soup is thick and thick. The degree of thickness can be determined according to personal preference. If you like the soup more or less, it will be fine. Of course, less is more fragrant! If you are a novice, you have to slowly master the technique of collecting juice.
