Grilled Octopus
1.
The frozen hairtail is fully thawed first, and then placed at room temperature and thawed at room temperature. Then remove the head, tail, and fins.
2.
Cut into sections and cut twice on the fish to make it easier to taste when marinated.
3.
Marinate the cut octopus with cooking wine, ginger slices, and a little salt for one hour. If it is fresh octopus, this step can be marinated or not, but the frozen octopus should be marinated more to taste, and the salt must not be too much. It is better to put less, and add it when it is not enough. Soy sauce will be added later, it is also salty, it is easy to oversalt the octopus.
4.
The frying pan is hot. I use a non-stick pan. For ordinary pans, the oil temperature must be high enough to be non-stick. In fact, for ordinary families, non-stick pans have become popular, and you can buy them for tens of yuan. There are a lot of times when it comes to one. The silver powder on the frozen hairtail is easy to fall off, and the oil will thicken quickly.
5.
First, pick out the octopus that has been fried until it turns yellow on both sides.
6.
After changing a pot of oil, put the octopus in it and re-fry it again. After re-fried, the octopus is golden and crispy and should not be scattered. If it is chilled hairtail, there is no need to change the oil in this step.
7.
Add crushed garlic and stir fry to create a fragrance.
8.
Add the right amount of water, dark soy sauce, white sugar, and choose whether to add more salt according to the sweetness. Cook for a few minutes on medium heat. Then pour in the water starch and collect the juice over high heat.
9.
When the soup is thick, it can be served, and just sprinkle an appropriate amount of raw shallots.
