Laoganma Grilled Octopus

Name: Laoganma Grilled Octopus
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Hairtail; 1 tablespoon Laoganma tempeh sauce; 1 Red chili; 3 slices ginger; 1 tablespoon Cooking Wine; 1 tablespoon Soy sauce; Some oil; Some garlic; Some salt

by Scarlett WH

5.0 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

There are many ways to make hairtail, whether it is braised, sweet and sour, dry fried, or stewed, it tastes the same. Today, I added a unique sauce to the braised octopus-Laoganma fermented black bean sauce. The taste is also very good. Laoganma sauce slowly penetrates into the octopus. The cooked octopus is slightly spicy. It is mouth-watering when served with appetizers. It is also a killer dish that kills rice in a flash.

The cooked "Laoganma's octopus" is so fragrant that you will drool as soon as you look at it. It is a very tasty seafood dish, especially suitable for drinking with rice. It is delicious both hot and cold. The most important thing is that the method is also very simple, come and learn. "

Ingredients

1 piece Hairtail
1 tablespoon Laoganma Tempeh Sauce
1 Red Chili
3 slices Ginger
1 tablespoon Cooking Wine
1 tablespoon Soy Sauce
Some Oil
Some Garlic
Some Salt

Laoganma Grilled Octopus

1. First make a few diagonal cuts on the surface of the hairtail, add the onion, ginger, garlic, cooking wine and salt to mix evenly and marinate for ten minutes;

2. Soak up the moisture on the surface of the hairtail with a kitchen towel;

3. Heat the pan, put the octopus pieces into the pan and fry until golden on both sides;

4. The fried octopus pieces are taken out, and other raw materials are prepared;

5. Heat a pan, add a little oil, add green onion, ginger, garlic and red pepper until fragrant;

6. Add Laoganma tempeh sauce and stir fry;

7. Add the octopus cubes and stir fry;

8. Add proper amount of cooking wine and light soy sauce to stir fry; Add proper amount of water, boil on high heat, turn to low heat and simmer for ten minutes;

9. Add some salt to taste,

10. Collect the juice over high heat, and pay attention to turning the octopus pieces several times in the middle;

11. Finally served in the plate.

Tips:
1. Add salt, cooking wine and green onion, ginger and garlic to marinate the octopus. When frying the octopus, pay attention to the moisture on the surface first, and fry on high heat until golden on both sides;
2. Saute the aniseed, then add Lao Ganma to stir fry, after the aroma is stimulated, put in the fried octopus pieces, add cooking wine and light soy sauce and appropriate amount of water to simmer;
3. When the octopus is simmered until it is eight or nine mature, add a proper amount of salt for seasoning, then turn to high heat to collect the sauce. Pay attention to turning it a few times in the middle to make the octopus taste delicious on both sides.