Fried Octopus with Salt and Pepper

Name: Fried Octopus with Salt and Pepper
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece Hairtail; 1 tablespoon Cooking Wine; 1/2 a spoon Soy sauce; Some Salt and pepper powder; 2 tablespoons Flour; Some Cooking oil; Some Scallions; 3 cloves Garlic cloves; 4 slices Sliced ginger

by Huaer's gourmet kitchen

4.9 (1)

Favorite

5

Difficulty

Easy

Time

10m

Serving

3

Like many old Beijingers, my parents love to eat fried octopus with flatbread rolls. The octopus is marinated with seasoning, and then deep-fried until golden. It is crispy and fragrant, even the fish bones are crispy; then roll it in a flatbread, and eat it with a bowl of porridge, it will be fragrant when you think of it.

Ingredients

1 piece Hairtail
1 tablespoon Cooking Wine

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1/2 a spoon Soy Sauce

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Some Salt And Pepper Powder
2 tablespoons Flour

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Some Cooking Oil
Some Scallions
3 cloves Garlic Cloves
4 slices Sliced Ginger

Fried Octopus with Salt and Pepper

1. Remove the head and tail of the hairtail to clean the internal organs, especially the black film in the belly of the fish. Be sure to remove it, otherwise it will be very fishy. Cut into strips of equal length and wash.

2. Add scallion, ginger, garlic cloves, add a tablespoon of cooking wine, a little light soy sauce, salt and pepper powder, and if you like, you can sprinkle some pepper and pepper, pick it up with your hands, and marinate for half an hour.

3. Then prepare the right amount of flour, preferably sifted. In summer, the flour at home tends to clump, and when the octopus is sieved, the flour will be even.

4. The octopus is well marinated. It is best to wipe it with kitchen paper. Otherwise, it may be too much when it is wrapped in flour, and there will be a lot of gnocchi in the mouth when it is eaten, which will affect the taste.

5. The marinated hairtail should be coated with a thin layer of flour. It must be thin. After the coating is finished, tap it on the plate to shake off the excess flour.

6. Sit in a hot oil pan, pour in the cooking oil, wait until the oil temperature reaches 60 to 70% hot, add the hairtail. Don't rush to turn it over, wait for the shape to be finalized, and then turn it over for about 15 seconds.