Spiced Octopus

Name: Spiced Octopus
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece (300g) Hairtail; Some shallot; Some ginger; Some Cooking Wine; 2 tablespoons Soy sauce; 5 big hands Huadiao Wine; 1 tablespoon Sugar; 1 tsp salt; 1 cup Shimizu; 1 tsp Five spice powder; 1 tsp White wine

by Celery

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

The simple way to "smoke" food at home is actually to combine the two steps of "frying" and "marinating" to produce food with a flavor similar to that of smoked food.

The first step: explode "explosion". On the one hand, it is to fry the ingredients, and on the other hand, the ingredients are partially dehydrated by high-temperature frying, which provides a space for rapid penetration for the next step of marinating. Instant noodles are this principle.

The second step is to "marinate". Put the deep-fried ingredients into the pre-cooked sauce to taste the ingredients. The flavors of the sauces can be varied, whatever you like, it's all set up. It's just that the ingredients must be cooked, cooked thoroughly, and marinated in a clean, non-water container to ensure that they can be stored for a long time without spoiling. "

Spiced Octopus

1. Remove the head and tail of the fish, trim off the fins, and clean up the internal organs; especially the blood under the film in the belly of the fish must be washed, which is the most fishy; the white scales should be retained, and the nutritional value is very high. Not too fishy; cut into sections, add cooking wine and green onion ginger and marinate for more than 30 minutes;

2. While marinating the fish, prepare the marinating sauce: put the soy sauce, huadiao, sugar, salt, and five-spice powder into a bowl, and stir evenly into a sauce for later use;

3. Shred green onion and ginger for later use;

4. Pick up a wok, add a little peanut oil, sauté the scallions and ginger; pour the sauce and bring to a boil;

5. Add appropriate amount of water, boil again, and cook for 5 minutes;

6. Add cooking wine; turn off the heat. Pour into a bowl and set aside;

7. To marinate the octopus, pour a layer of dry powder (flour or starch will do) and shake off the excess dry powder;

8. Raise the oil pan, when the oil temperature is 6 to 70% hot, add the octopus and fry until the surface is golden;

9. Use kitchen paper to absorb excess grease;

10. Place it in the marinade while it's hot and let it marinate for 20 minutes, then it's ready to eat.

11. Of course, the longer the marinating time, the more delicious it is. Do more and eat slowly in the refrigerator.

Tips:
1. If you finish eating within a week, there is no problem. After more than a week, take it out and heat it with the fish to boiling for more than three minutes. After cooling, you can continue to refrigerate.

2. Other fish and meat can be prepared in the same way, but don't put the fish and the meat together, they will skewer! Fish is the best!

3. I made three hairtails at a time. The above ingredients are for one hairtail. If you make more, please double as needed.

4. The fresher fish tastes better!