Dry Pot Octopus

Name: Dry Pot Octopus
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 pieces Hairtail; 200g Lotus root; 200g potato; 60g Flower Mushroom; 60g cabbage; 1 lettuce; 60g onion; 10g oil; 10g Cooking Wine; 6g Soy sauce; 2g salt; 5g shallot; 5g ginger; 5g garlic; 5g Dried chili; 1g Bay leaf; 2g Angelica dahurica; 20g Pixian Doubanjiang; 60g Spicy Spice Pot Seasoning; 60g Flour

by Soft blue crystal

4.8 (1)

Favorite

Difficulty

Hard

Time

1h

Serving

2

After I made a few spicy hot pots at home, my mother had to order it every Sanchawu. I was so pleased that I made them delicious, so I kept improving the ingredients each time. , So it tastes better every time. This time the main focus is to make dry pot, which is not as spicy as spicy hot pot, but has a unique dry fragrance and puts a lot of vegetables that you like to eat. It is really delicious with rice! My mother loves to eat octopus, so I added the delicious octopus that was marinated, fried, and seasoned in advance. The whole pot has a rich flavor, which is more delicious and affordable than the outside! I just changed the Wanzhou range hood at home, and I can't smell the oil smoke when cooking, and I can't even smell the fried octopus. The suction power is really strong. "

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.