Grilled Octopus with Robusta
1.
When the hairtail is bought back, let the seller handle the fish intestines and gills first
2.
The black film in the fish belly must be cleaned up, it will make the fish taste bitter
3.
Slice the ginger and garlic, cut into thick shreds of robu, and the silver scales on the surface of the hairtail can be scraped off (we don’t scrape it in our hometown)
4.
After the pot is heated, put the oil, the oil is a bit hot, and the ginger and garlic will be scented
5.
Put down the octopus and fry it first
6.
Turn it over and fry again, pour in the light soy sauce first, then the dark soy sauce, while carefully turning over with a spatula, otherwise the fish will stick to the pan.
7.
Pour in cooking wine, rice vinegar and a small amount of sugar, then add in salt and appropriate amount of water, which is about the same as fish level
8.
Sprinkle robus on the surface, cover and simmer until the water is boiled and turn to a low heat for about 2 minutes
9.
When the amount of water is low, open the lid and pour the dashi on the dashi with a shovel, so that the dashi can absorb the umami flavor of the fish soup
10.
Simmer for about 2 minutes, the water is less, sprinkle in the sliced green onion (you can cut the green onion when simmering) or garlic sprouts are good
Tips:
Fish is mainly afraid of the strong smell of burning. In fact, it is very important when cleaning. It must be cleaned.
Ginger, garlic and rice vinegar are added to remove the smell.
You can use a non-stick pan when frying the fish, so that it won’t break easily.
You can put less salt and add more afterwards.
Try not to put MSG.
