Pan-fried Octopus with Black Pepper

Name: Pan-fried Octopus with Black Pepper
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g Hairtail; 2g shallot; 3g ginger; 10g Soy sauce; 10g Cooking Wine; 3g salt; 3g Black pepper seasoning; 2g Sugar

by Love sweets

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

Hairtail is tender, delicious, with few spines and rich in nutrients. Many people love to eat it. But when it comes to making hairtail, everyone can spit out a lot of bitterness. Even more frightening is that the fish skin sticking pan is particularly powerful. Even if you use the so-called non-stick pan, you will be suspicious of life. The fish skin sticks to the bottom of the pan, even if you use a very light force to shovel it, it will In view of this, many people will try to avoid such a situation where the skin is broken and the flesh is cracked. So various methods have appeared on the Internet. Search on the Internet: fried hairtail is not broken. The method of skinning is almost always to put the hairtail in a layer of flour, and then put it in a frying pan, so that the hairtail made with flour is soulless, not only can’t use hot oil to stimulate the aroma of the hairtail, The taste is also lacking in deliciousness.
Why hairtail is easier to stick to the pan when frying than ordinary fish? This starts from the physiological characteristics of hairtail. The surface of hairtail is usually silver-gray, with a smooth surface without scales, but lightly touches the surface of the hairtail. It will be found that there is a thin layer of silver powdery substance on its surface. This layer of silver powdery substance is the silver film degenerated from the scales of the hairtail. This kind of degradation of the hairtail is more conducive to its march in the sea. A layer of silver film is very easy to fall off and stick, which leads to why the skin of the hairtail is so easy to stick to the pan and break when frying the hairtail.
So in addition to wrapping the octopus with flour to prevent it from sticking to the pan, is there any good way to keep the fried octopus from breaking and spreading without being wrapped in flour? In fact, this method is very simple. Every time you fry the octopus, you just need to add this step. The package will not break or fall apart when you fry the octopus. This method is based on my mother's accumulated experience in cooking for a long time. Tell me this experience, and I will share it with everyone!

Ingredients

Pan-fried Octopus with Black Pepper

1. Remove the head and tail tip of the hairtail you bought back. Use scissors to cut along the belly wall of the hairtail to remove the black membrane intestines in the belly of the hairtail. Note that there is a thick film in the belly of the hairtail. After cleaning up the blood residue, the fishy smell of hairtail will be reduced a lot. If the hairtail is longer, it can be cut into sections.

Pan-fried Octopus with Black Pepper recipe

2. Clean the hairtail and cut it to the width you like. Today I am going to fry the black pepper octopus, so we will pickle the octopus first. Put fish in a bowl, add green onion, ginger slices, add light soy sauce, cooking wine, salt, sugar, stir evenly, and let stand for half an hour.

3. The most important step is to hang the marinated hairtail in the air, place it on a grilling net or hollow utensil, and dry the surface naturally or directly under a fan to dry the surface. The silver film on the surface of the hairtail will stick to the skin after air-drying, and it will not fall off easily, so it is not easy to stick to the pan. Because the moisture of the air-dried skin is reduced, there will be no splashing of oil during the frying process. .

4. Heat the pot, pour in the cooking oil, so that the bottom of the pot is covered with a layer of oil film.

5. Put the octopus segments into the pan and fry them one by one. At this time, you can use a spatula or chopsticks to gently move the octopus. After drying the octopus on the surface, it will usually not stick to the pan at this time.

6. After frying on one side until golden, turn the octopus one by one and fry until golden. Because the black pepper octopus I made today does not need to be cooked again, the frying time is longer than the normal method.