Steamed Octopus with Tempeh

Name: Steamed Octopus with Tempeh
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 600g Hairtail; 20g Tempeh; 2 pcs Pickled peppers; Some shallot; Some ginger; a little Steamed Fish Soy Sauce; A tablespoon Huadiao Wine; A tablespoon olive oil

by Yoha Kitchen

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

This East China Sea octopus is the saury commonly eaten by Qingdao people. The locals have always called it this way. The common local practice is nothing more than frying, deep-frying, braising and steaming. This time I made steamed octopus with tempeh with Yangjiang tempeh.

Ingredients

600g Hairtail
20g Tempeh
2 pcs Pickled Peppers
Some Shallot
Some Ginger
a little Steamed Fish Soy Sauce
A tablespoon Huadiao Wine
A tablespoon Olive Oil

Steamed Octopus with Tempeh

1. Prepare materials

2. Wash the octopus intestines and marinate it with Huadiao wine, shredded green onions, and shredded ginger for about ten minutes. The purpose is to remove fishy

3. Wash the tempeh and chop finely, chop the pickled peppers, chop a little ginger and chopped green onion

4. Put olive oil in the pot, add green onion and ginger to fry for a fragrance, add tempeh and pickled peppers

5. Stir-fry the scent of pickled tempeh and turn off the heat

6. Spread a layer of shredded green onion and a little ginger on the flat plate

7. The hairtail section is laid flat in the plate, there are 2 layers in total

8. Spread the fried tempeh evenly on the hairtail

9. The water in the steamer is boiled and put in the fish plate, which is the boiling water pot

10. Steam on high heat for 8 minutes, turn off the heat and immediately take out the plate

11. Pour in a little steamed fish soy sauce and start eating

Tips:
Hairtail fish is more fishy, you need to pickle it with Huadiao wine or cooking wine, green onion and ginger in advance to remove it. When steaming fish, you must turn on the water pot and take it out immediately after turning off the heat.