Pickled Cabbage Octopus

Name: Pickled Cabbage Octopus
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 850g Hairtail; 20g ginger; 15g garlic; 25g Green onions; 30g celery; 20g Two Vitex; 7 Dried chili; 2g pepper; 28g Doubanjiang; 300g oil; 4g salt; 90g pickle; 40g Bubble ginger; 10g Pickled peppers; 4 Millet spicy; 10g Dry starch; 10g Cooking Wine; 15g Vinegar; 2g Chicken Essence

by Samsuŋ❤

5.0 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

4

This dish is my home cooking.
My fish is basically eaten by "crossing". Whether it is silver carp, grass carp, or hairtail, they all like this way of eating. In addition to fish, my family also likes to buy tofu. The favorite way to eat tofu is "crossing". Spicy and appetizing, after eating the dishes, the soup inside can also be used for soaking rice. It's a meal.

Pickled Cabbage Octopus

1. Prepare the raw materials: octopus, kimchi, pickled pepper, pickled ginger, celery, two vitex, green onion, ginger, garlic, dried chili, pepper.

2. After the hairtail is processed, wash and set aside.

3. Wash ginger and garlic and chop finely; wash and chop celery, two vitex twigs, and spicy millet.

4. Prepare the bean paste; pickled peppers, pickled ginger, pickles, wash and chop finely.

5. Grab the hairtail with appropriate amount of salt and dried starch, and marinate for a while.

6. Heat up the wok, pour in an appropriate amount of vegetable oil and heat up.

7. Put the octopus into the pan and fry it until golden and remove it.

8. Leave the bottom oil in the wok, fry the bean paste until fragrant, add dried chili, Chinese pepper and fry until fragrant, then add pickled pepper, kimchi, pickled ginger, minced ginger, minced garlic and fry until fragrant.