Grilled Octopus
1.
The octopus is cleaned and cleaned, cut into moderately sized octopus segments, and marinated for about 20 minutes with cooking wine and salt, mainly to remove fishy.
2.
Put an appropriate amount of cooking oil in the pan. After the oil is hot, put the marinated strips into the pan and fry until golden on both sides.
3.
Separate the pot, put an appropriate amount of oil in the pot, when the oil is hot, add green onions and ginger until fragrant.
4.
Pour in the soy sauce and sauté until fragrant,
5.
Then add sugar,
6.
After the salt and thirteen fragrances are well-tuned, add an appropriate amount of water. The amount of water is half that of the fish, not too much.
7.
Bring to the boil, add the fried octopus, simmer on high heat until there is almost no fish soup, then it can be out of the pot.
Tips:
1. The octopus marinated with cooking wine and salt in advance can remove the fishy and taste, so when adding salt later, reduce the amount to avoid excessive saltiness affecting the freshness of the octopus.
2. Do not add too much water after seasoning, otherwise the octopus will not be fragrant and will be more watery.
3. The purpose of adding sugar is to improve freshness, so pay attention to the amount.
4. When frying the octopus, be careful not to turn it over in a hurry. You have to wait until one side is fry until slightly yellow, and then turn it over. Otherwise, the skin will break easily and the presentation is not good enough.
