Grilled Octopus with Tempeh Sauce
1.
Ingredients: clean octopus, green onion, ginger, garlic, pepper, sugar, cooking wine, tempeh and other ingredients
2.
Cut scallion into diagonal sections, shred ginger, and crush garlic for later use
3.
Process the clean octopus, add green onion, ginger, peppercorns, and pepper to mix and marinate for 30 minutes
4.
The marinated hairtail is evenly covered with dried starch to control the moisture.
5.
Fry in a pan, turn over and fry on the other side after setting the shape, and fry until golden and golden on both sides
6.
In a separate pot, put an appropriate amount of cooking oil, add green onion, ginger, garlic, tempeh, and spicy sauce until fragrant.
7.
After sauteing, add the fried hairtail.
8.
Add cooking wine, sugar, balsamic vinegar, soy sauce, salt in turn,
9.
Add water and octopus to a boil on high heat, then change to low heat and simmer for ten minutes.
10.
After simmering on a medium-to-small fire for ten minutes, change the high heat to thicken the soup and serve it on the plate.
Tips:
1. When cleaning the hairtail, the black film in the belly of the hairtail must be removed. This layer is not only fishy, but also contains toxins.
2. When frying the octopus, don't turn it in a hurry. You must wait until one side is cooked before turning the other side. (Gently touch the octopus with a spatula or mix the pot with octopus to move it, and then it can be turned over)
3. When stewing fish, put more vinegar and sugar to get rid of fishy and freshness.
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