1. Cut the octopus into sections, clean it up, control the water and put it in a plate, marinate with cooking wine, green onion and ginger for 20 minutes.
2. Heat a non-stick pan with a small amount of oil on the bottom of the pan (because I personally prefer less oil and salt, so I don’t fry too much), put the saury after the oil is hot, and fry it until it is half cooked.
3. Take out the fried saury and set aside.
4. Light soy sauce, dark soy sauce, aged vinegar, cooking wine and water are mixed into a soup for later use. The amount of water added is adjusted to personal taste. Put a small amount of oil in the pot, sauté the green onion, ginger, peppercorns, and dried red pepper, add the fried saury, gently stir fry, pour the soup into the pot, turn to a low heat and simmer for 15 minutes.
5. Personally, I like the soup to be dried, and the taste is braised into the fish. After the juice is collected, it can be served on a plate. The braised flavor and the aroma of vinegar are very good for dinner~
Tips:Fish must be fresh. Frozen saury is easy to separate from the bones. Stir-frying the fish in braised sauce will break the fish. Because there are light soy sauce and old soy sauce, there is no salt at all, and there is little salt that is healthy.
