Steamed Octopus with Bacon and Wine

Name: Steamed Octopus with Bacon and Wine
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 450g Hairtail; 60g Salted pork belly; 100g Fermented rice; Some ginger; Some shallot; Some salt; Some oil; Some Fresh soy; Some Chicken Bouillon Powder; Some chili sauce

by Old lady who loves to dance

4.7 (1)

Favorite

2

Difficulty

Normal

Time

20m

Serving

2

Steamed fish with lees is a traditional dish here, and it is also a very special dish.
In autumn, a large number of marine fish are on the market, and the price is cheap. The common people often use vinasse to marinate them. In the cold winter, when there is heavy wind and snow, they are steamed. It is very tempting!
Nowadays, marinating is often omitted, and the fish is steamed directly with wine.
The mellow aroma of fermented rice and the freshness of octopus, coupled with the aroma of bacon, are really good dishes with rice and wine. "

Steamed Octopus with Bacon and Wine

1. Remove the head and belly of the hairtail, wash and cut into sections, wash and slice the bacon.

2. Arrange the octopus evenly on the large plate, sprinkle with fermented rice and ginger.

3. Sprinkle some salt, oil, and top with bacon.

4. Put 1 tablespoon of chili bean paste.

5. Put the green onion knot, add fresh soy, chicken essence, steam for 15 minutes in water.

6. Let it sit for 2 minutes, remove the knots and sprinkle some chopped green onions.

Tips:
1. The fermented rice already has wine and sugar, so there is no need to put cooking wine and sugar.

2. Steam the fish after boiling the water.

3. If it is sealed with plastic wrap, water vapor will not get in easily, and the dishes will be more beautiful.