Can of Braised Octopus with Crispbone

Name: Can of Braised Octopus with Crispbone
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 500g Hairtail; 150g pork skin; 10g shallot; 5g ginger; 5g chili; 2g star anise; 2g Fennel; 20g Soy sauce; 30g White sugar; 20g Rice vinegar; 20g Cooking Wine; 5g salt; 10g garlic

by Uncle who loves life

4.8 (1)

Favorite

2

Difficulty

Easy

Time

1h

Serving

3

Dad likes to eat octopus, but his mouth is full of dentures. So I studied this method, which is suitable for the elderly and children to eat without worrying about sticking.

Can of Braised Octopus with Crispbone

1. Wash the octopus to remove the internal organs, add the cooking wine, ginger slices, green onions, and marinate the light soy sauce for half an hour.

2. Cut the skin into strips.

3. Heat the pot and pour the oil, add the pepper, fry the star anise to get the fragrance and discard it, add the skin of the meat, stir fry to get the fat, add the octopus, add sugar, cooking wine, light soy sauce, green onion, ginger, fennel, vinegar, salt , Add boiling water and bring to a boil.