Delicious and Good Taste: Braised Octopus in Brown Sauce
by Espresso light mood
Favorite
Difficulty
Normal
Time
20m
Serving
2
1. Prepare the main raw materials.
2. Clean up the hairtail, cut into sections, and cut a few knives on the surface of the hairtail for easy taste.
3. Dip a thin layer of dry noodles on the surface of the hairtail, and shake off the excess flour.
4. Heat up a non-stick pan and pour in about 1/2 cup of oil. After the oil is hot, add the octopus and fry until golden on both sides.
5. Pour out the excess oil.
6. Add aniseed and prickly ash to fry for a fragrant taste
7. Cook the cooking wine, add green onion, ginger, garlic, stir fry gently to get the fragrance, pour in the light soy sauce, add white sugar, add dark soy sauce, and add white vinegar.
8. Turn to low heat, pick up the wok and shake it lightly to mix the seasonings together, fry the fish for about 10 seconds, turn it over and fry for another 10 seconds, until the hairtail is colored.
9. Pour in water and bring to a boil.
10. Add salt, turn to a low heat and simmer for about 15-20 minutes, until the soup is gone.
11. Just add some coriander to increase the fragrance before boiling.
Tips:The easiest way to fry fish in a non-stick pan is to wrap it in dry flour, but it should not be too thick, it will not taste easily when stewed. Dip it in dry flour, just a thin layer, and then shake off the excess flour. .
When frying fish, the pan is hot, the oil is not easy, and the fire should be warm. After the oil is hot, the pan is turned slightly to make the pan surrounded by oil. When the fish enters the pan, move it less. This is the secret of frying fish. If you are afraid that it will be unfamiliar and keep turning over it, it will be self-defeating. Before this, you must wait for the pan to heat up before adding the oil. If you don’t stick the flour, you must wipe off the water on the surface of the fish. Or break up the eggs, then put the washed fish or fish pieces into bowls, wrap the fish with a layer of egg sauce, and then fry them in a hot oil pan, so that the fried fish will not stick to the pan.
