Chopped Pepper Octopus

Name: Chopped Pepper Octopus
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pieces Hairtail; 3g White wine; 10g Peppercorns; 5g Sugar; 20g Pickled peppers; 3 cloves garlic; 1 tablespoon Rice vinegar; 30g Chopped pepper sauce; 2 tablespoons Soy sauce; 2 pieces shallot; 2g salt

by Heart clear as water and pale as clouds

5.0 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Pickled pepper octopus is one of my mother’s favorite dishes when I was young. Now my mother doesn’t cook. This pickled octopus rarely appears on my table. Today I suddenly remembered that I hadn’t eaten this flavor for a long time, thinking about it. I was drooling, and I hurried out to buy 2 octopus and go home to make it. My mother told me that adding vinegar when making the fish can hydrolyze the rich protein in the fish under the action of acid, and not only produce many amino acids with umami characteristics. It can also make the bones and thorns of the fish soften and become loose and converted into calcium acetate during the cooking process. Calcium acetate is easily soluble in water, which is easy for human body to absorb and improves the utilization rate of calcium

Chopped Pepper Octopus

1. Pickled pepper, pickled ginger, cut into mince, garlic into slices, green onion into slices

2. Wash the hairtail and marinate for 20 minutes with pepper, salt and white wine, and control the moisture (it can well remove the fishy smell of the hairtail)

3. Pour a little oil into the pot, add the marinated octopus,

4. It is deep fried; both sides are golden brown. During cooking, shake the pan a few times to heat the food more evenly. Take out the fried hairtail and set aside

5. Pour vegetable oil into the pot. When the oil is 60% hot, add a spoonful of bean paste and fry out the red oil, then add pickled pepper, pickled ginger, green onion, garlic, and peppercorns until fragrant.

6. Add appropriate amount of water and simmer for 3 minutes on low heat. Then pour in the fried octopus, add 1 tablespoon of cooking wine, 1 tablespoon of rice vinegar (note that cooking wine can only be used when cooking). Add 1 tablespoon Salt and 1 tablespoon of white sugar, then add 2 tablespoons of light soy sauce, bring to a boil on high heat, turn to low heat, cover, simmer for 10 minutes

7. Put a little oil in another pot, add appropriate amount of chopped pepper sauce and chopped green onion, sauté until fragrant, then pour it on the octopus.

Tips:
1. Don't scrape off the silvery substance on the surface of the hairtail. Some people think that the fishy smell is particularly strong and think it is caused by the silver scales. In fact, the culprit is the black membrane in the belly of the hairtail and the dirt on the spine of the fish. As long as the black film and the dirt on the fish spine are removed during cleaning, the fishy smell will disappear.
2. Pickled octopus should be cooked with refined salt according to the taste.