Fermented Octopus
by Find Wushuang
Favorite
Difficulty
Hard
Time
30m
Serving
2
1. All ingredients are ready.
2. Remove the internal organs and gills of the hairtail, wash and drain the water for later use.
3. Marinate the washed hairtail with half a spoon of cooking wine, half a spoon of light soy sauce, and a quarter spoon of sesame oil for 10 minutes.
4. The marinated hairtail is evenly coated with a layer of dry starch.
5. Pour oil in the pot and heat. Put the starchy octopus into the pan and fry it. After one side is fried, turn it over and fry the other side, and fry on both sides until golden brown.
6. The fried octopus is placed one by one and placed on a plate to drain oil.
7. Put the excess oil out, leave a small amount of oil in the pot, put the onion, ginger, and garlic until fragrant.
8. Put three spoons of red fermented bean curd juice into the pot and bring to a boil.
9. Pour the fried octopus into a pot for cooking, and use a spatula to pour the soup on the fish to make it evenly absorbed.
10. Add half a teaspoon of sugar, when the soup is almost dry, thicken the starch with water, and the juice will become transparent when it becomes thick and ready to serve.
Tips:1. The fermented bean curd juice is relatively salty, and the octopus has been marinated in advance, so there is no need to add salt throughout the process.
2. Adding sugar at the end can make the hairtail more rich in taste and brighter in color.
3. Adjust the fire of fried octopus to medium heat. If the oil temperature is relatively high, the starch on the outside of the octopus will quickly turn golden yellow, and the inside is not fully cooked, so you can adjust to a low fire and fry slowly.
