Hot and Sour Octopus

Name: Hot and Sour Octopus
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 2 pieces Hairtail; 2 teaspoons salt; 20ml Cooking Wine; 3 tablespoons Vegetable oil; 100g Flour; 15 Dried chili; 30 capsules pepper; 10 Millet spicy; 50g Sauerkraut; 50g celery; 20g Ginger garlic; 0.5 Bell pepper; 1 tablespoon Pixian Doubanjiang; 20ml Soy sauce; 30ml Balsamic vinegar; 10g Sugar; 20g Starch water

by 18LS28xgl Scattered

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

4

Come on~~~Continue to make hairtail~~~~
Hairtail is attacked by me every day with pots, spoons, and various colors of materials~~~The hairtail finally shows its appearance~~~
The freezer layer of the refrigerator is finally empty~~~~~
I am eating my favorite hairtail, and I am very happy~~~~
My husband looked at the almost empty refrigerator, and he was very happy too~~~
So, we are all very happy~~~
PS: My husband doesn’t hate octopus, he hates the feeling that the refrigerator is full~~~ I wonder if the husbands of other cooks also have this "disadvantage"~~~ This "disadvantage" is more annoying: whenever you need a lot of it When he was stocking up in the refrigerator, he jumped out and taught: "Be sensible, sensible, be sensible, sensible~~~"

Hot and Sour Octopus

1. Wash the hairtail, cut it, and then use scissors to open the belly of the hairtail to tear off the black film. The gills should be torn off the head and the fins on both sides of the body should also be cut off. The hairtail is rinsed repeatedly with running water.

2. Use appropriate amount of cooking wine for hairtail, spread salt evenly, and marinate for a while;

3. Marinate the octopus, wipe off the water and coat with flour;

4. Cut the dried chili peppers short and prepare the peppercorns;

5. Wash the millet with spicy sauce, remove the stalks, and cut them short; then cut some chopped sauerkraut, chopped celery, chopped ginger and garlic, and diced sweet pepper;

6. Put the pot on the fire, after heating, pour some vegetable oil to heat; add the octopus and fry it until slightly yellow; you don’t need to put so much oil, half-fried and half-fried;

7. Heat oil in the bottom of the pot, add Pixian bean paste and stir fry until fragrant;

8. Add sauerkraut and fry until fragrant, then add chopped celery;

9. Add dried chili and Chinese pepper;

10. Add millet and stir fry until fragrant, then pour in boiling water, mix in appropriate amount of light soy sauce, balsamic vinegar, sugar, pepper, and minced ginger and garlic;

11. After the broth is boiled, add the fried octopus to a boil;

12. After the soup is boiled, let it boil for a few minutes;

13. After the octopus is cooked, add chopped celery leaves and diced bell peppers, gently stir evenly, and add appropriate amount of salt as appropriate;

14. Add an appropriate amount of starch water before starting the pan, and gently stir again to mix evenly; turn off the heat, raise the pan, and serve.

Tips:
1. You don't need to put so much oil in frying octopus, half-fried and half-fried;
2. Salt, bean paste and light soy sauce all have a salty taste, so when adding salt at the end, you need to add it as appropriate.