Homemade Braised Octopus
1.
The hairtail was already killed when it was bought, and the piece was not evenly chopped, so it had to be done. Wash it, remove the black film in the abdomen, cut off the fins, and marinate with a little cooking wine for more than half an hour.
2.
Slice garlic and ginger.
3.
Take a plate, put an appropriate amount of cornstarch, and roll the marinated hairtail in the starch a few times to evenly stick the starch. If there is a lot of water on the fish pieces, dry them with kitchen paper first.
4.
Pour an appropriate amount of oil into the non-stick pan and heat it until it is slightly smoked. It does not need to be piping hot, it is slightly smoked; or place it 10-15 cm above the pan by hand, and it feels a little hot. Pay attention to small fire, not too big fire.
5.
Fry the thicker octopus for a while. Small fire throughout.
6.
The fish cubes are fried in shape, one by one carefully turn the sides and continue frying, and then put the thinner fish cubes in the pan and start frying.
7.
When frying the fish, take a small bowl, pour one tablespoon of light soy sauce, one tablespoon of cooking wine, a little salt (if there are few pieces of fish, the salt can be left on, soy sauce is enough), add doubled water, and stir well. .
8.
In the process of frying the fish, pay attention to the state of the fish. The bottom of the frying is a bit browned, so turn over and try to fry each piece evenly. But don't turn it over randomly, it will break easily. The fish pieces are half-brown on both sides, so add ginger and garlic.
9.
After the ginger and garlic are fragrant, pour in the soy sauce and water, cover the pot and simmer for two to three minutes.
10.
Note that the fish pieces are turned over in the middle, and both sides are simmered in soy sauce water for a while, otherwise one side is lighter and the other side is darker.
11.
When the soy sauce water is almost dry, turn off the heat. Be careful not to burn it, or it will taste a bit bitter.
12.
Finally, pick up the pot and put it on the plate.
Tips:
1. Hairtail fish is more fishy, so marinate it with cooking wine to get rid of it.
2. Try to coat the starch evenly, not too thick. If the fish pieces have too much moisture, first use kitchen paper to absorb the water. Fried things generally use corn starch, which is a relatively crisp starch. It is not recommended to use the thick starch of sweet potato and potato, which is suitable for making soup and spicy soup.
3. Use low heat when frying fish, be patient, don't turn over the fish before it is shaped, it is easy to break.
4. After the light soy sauce is simmered and dried, there will be a special sauce aroma of soy sauce, which is delicious, but pay attention to the heat and don't burn it.
