Fried Octopus

Name: Fried Octopus
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 300g Hairtail; 200ml Rapeseed oil; 4 slices ginger; 3g Salt and pepper; 2g Chili powder; 20g starch

by Tail's Kitchen

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Hairtail is one of China's four marine products, and it is also a very common ingredient. There are many ways to make hairtail, which can be steamed, braised, dry braised, sweet and sour, etc. Basically, you can do whatever you want. Hairtail is delicious, but it's a pity that you can't see it fresh. The common ones on the market are frozen. Now the logistics is developed, and there are also chilled fresh foods on the mainland. Although the price will be much more expensive, the taste is more than a little bit fresh.
Hairtail has a strong fishy smell, and many people will deliberately remove it when cooking. But I think just like beef and mutton, this fishy smell is also its unique flavor, so don't worry too much about it.
The silver scale of hairtail is a layer of skin formed by special fat, called "silver fat", which is a high-quality fat with high nutritional value. The fat contains three substances that are extremely beneficial to the human body: unsaturated fatty acids, lecithin and 6-thioguanine substances, which have the effects of lowering cholesterol, delaying brain aging and anti-cancer, so don't do it when you are using octopus Wash the silver scales on the surface cleanly

Ingredients

300g Hairtail
200ml Rapeseed Oil
4 slices Ginger
3g Salt And Pepper
2g Chili Powder
20g Starch

Fried Octopus

1. The hairtail (the middle section is best) is cleaned and chopped into 6cm long sections. Wipe off the surface moisture and pour a layer of dry starch

2. Pour rapeseed oil in a hot pan, heat to 70% hot on medium heat, add ginger slices and fry them dry, remove them, and then add fish segments and fry until golden on both sides

3. Dip it with salt and pepper and chili powder when eating

Tips:
1. When frying fish, you can fry it first and then re-fry it, which is more crispy. If you like to keep the fish delicious, you can reduce the frying time.
2. The prickly ash is dried on a low fire and cooled down. It is powdered and fried with refined salt to form salt and pepper. It is often used for dipping deep-fried food. It is fragrant and salty. It is one of the common flavors of Sichuan cuisine. You can also use refined salt + pepper powder instead.
3. Use the dipping method instead of sprinkling salt and pepper and chili powder on the fish pieces, because the uneaten fish pieces can be cooked with sweet and sour, tomato sauce and other methods.