Old Beijing Pancake Roll with Fish 🐟
by Cancer's Kitchen
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. The hairtail is washed, cut, green onion, ginger, garlic, cooking wine, and salted for half an hour.
2. Pickle lumps are soaked softly and cut into finger-thick strips.
3. After the octopus has been marinated, dip it in dry surface water and fry slowly over medium and low heat until it is browned. Deep-fried and simmered will make it more crispy.
4. To prepare the bowl of juice, mix the oil, cooking wine, light soy sauce, rice vinegar and sugar, a little salt, and mix thoroughly (I used the sweet and sour juice for marinating sugar garlic, the sour taste is softer).
5. Use pickles as a base, then layer the fried octopus, top with green onion, ginger, garlic, and top with a bowl of juice
6. Put it in a pressure cooker and press twice on the highest heat. At the end of the pressing, the taste of the soup has changed slightly due to the volatilization of the vinegar. You can add sugar or chili to taste according to your preference, and finally simmer for 10-15 minutes on medium heat to collect the juice.
