Pan-fried Octopus

Name: Pan-fried Octopus
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 300g Hairtail; 1 piece egg; 2 tablets ginger; a little shallot; Some Flour; a little White wine; Some oil; Some salt

by Pomegranate tree 2008

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Improve immunity during flu season, eat more hairtails!
Hairtail is rich in fat, protein, vitamin A, unsaturated fatty acid, phosphorus, calcium, iron, iodine and many other nutrients. Hairtail also has higher DHA and EPA content than freshwater fish, which are very important for improving memory and thinking ability, and improving immunity is also a good choice.

Ingredients

300g Hairtail
1 piece Egg
2 tablets Ginger
a little Shallot
Some Flour
a little White Wine
Some Oil
Some Salt

Pan-fried Octopus

1. Clean the hairtail, remove the internal organs, cut off the fins, select the middle part, and cut into sections for later use.

2. Sprinkle the octopus with chopped green onion and sliced ginger, pour in white wine, mix well, marinate for 30 minutes,

3. Add an appropriate amount of salt to the eggs and beat them for later use.

4. Put the marinated hairtail in the egg liquid first, and coat it evenly with the egg liquid,

5. Then coat the egg liquid with a layer of flour,

6. Set aside the floured hairtail and let it stand for a while, then shake off the excess flour.

7. Put an appropriate amount of oil in the pan. After the oil is hot, put the octopus in the pan and fry slowly until golden brown on both sides.

Tips:
The frying octopus uses ordinary flour, so pay attention to the heat when frying, it is easy to color and heavy, it is better to use starch for better operation.
For heavy mouthfuls, you can add appropriate amount of salt when marinating the octopus to make the fish more flavorful.