Dry Pot Octopus
1.
Wash the hairtail and cut it into sections. Add cooking wine, light soy sauce, salt, onion, ginger, garlic and marinate for half an hour.
2.
Use a small frying pan and place it on the attached bracket so that the pan will not be pressed against the flame this time. Pour in the oil, coat both sides of the marinated hairtail with flour, and fry them in a pan until golden on both sides.
3.
Fry all the pieces of fish directly and remove them for later use.
4.
Take a wok, pour oil in the pot, add green onions, ginger, garlic, dried chili, bay leaves, and Angelica dahurica, and fry it until fragrant.
5.
Add Pixian bean paste and spicy fragrant pot seasoning and stir fry until fragrant.
6.
Add lotus root slices and potato slices, stir fry for a while on low heat.
7.
Add sliced mushrooms.
8.
Tear the cabbage into pieces.
9.
Cut the lettuce into hob pieces and put it in.
10.
Finally, add the onion, add salt and stir-fry evenly, and then out of the pan.
11.
Pour another oil in the pot, add the spicy sauce pot seasoning and garlic and saute until fragrant.
12.
Put the fried octopus in, turn carefully, and coat both sides with seasoning. Finally, put the fish cubes on top of the vegetables.
Tips:
1. The octopus must be marinated in advance, so that the fish is easy to taste and remove the fishy smell.
2. Frying fish in a small frying pan can save oil, but if you fry too much, you need to change the oil again, because the more flour will become darker and darker.
3. The fry time of lotus root slices and potato slices is related to the thickness. If it is cut thick, it needs to be fried for a while, and the texture will become cottony when it is thinly sliced.
4. The spicy hot pot seasoning is in powder form, and it also contains spices, so there is no need to put the seasoning outside.
5. In the process of frying, do not add water. You can maintain a medium-to-low heat to fry, so that the fry will have a very fragrant dry pot taste. After adding water, it will become a boiled dish, which will not taste good.
