Pickled Pepper Dry Pot Octopus

Name: Pickled Pepper Dry Pot Octopus
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Hairtail; 50ml oil; 30ml Cooking Wine; 15ml Umami juice; 10g ginger; 10g Shallots; 7g Pickled peppers; 5ml Soy sauce; 5g Sugar

by Xianger Kitchen

4.6 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Hairtail has delicate meat, rich in various mineral elements and vitamins necessary for the human body. Fish meat is easy to digest and is a common seafood ingredient. Hairtail cooking methods are also diverse. Dry pot octopus is more flavorful than braised octopus. Pickled peppers are used in the cooking process to enhance the flavor and delicious savory sauce. Finally, it is combined with the octopus to harvest the juice. It is very tasty and delicious. It is a delicious home-cooked dish suitable for all ages. "

Ingredients

500g Hairtail
50ml Oil
30ml Cooking Wine
15ml Umami Juice
10g Ginger
10g Shallots
7g Pickled Peppers
5ml Soy Sauce
5g Sugar

Pickled Pepper Dry Pot Octopus

1. Wash the hairtail and cut into sections

2. Peel and slice the ginger, cut the shallots into chopped green onions, and cut the pickled peppers into sections

3. Pour oil in the pot

4. Put the fish in warm oil

5. Fry until golden on both sides

6. Pour out the excess oil, save the base oil and add the sliced ginger, chopped green onion and pickled pepper to burst the fragrance

7. Return the octopus to the pot and pour the cooking wine

8. Pour in umami sauce and dark soy sauce

9. Pour in a little boiled water, add sugar, cook all the juice, turn off the heat and bring out the pot

10. Sprinkle with chopped green onion and enjoy

Tips:
1. Umami juice is more salty and lighter in color. It is better to add a little old extract;
2. Each restaurant has different tastes, please adjust according to your own tastes.