Steamed Octopus with Tempeh
by Wang Faxian
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. A large hairtail, half used, drain the water and sprinkle with dried cornstarch, put about half a catty of oil in the pot, and fry the hairtail at about 80 degrees until golden on both sides.
2. Mince ginger and garlic.
3. Leave 200 grams of oil in the pot, add the bean drum, ginger and garlic froth, and stir fry with thirteen incense.
4. Then put the fried octopus in the pot and stir-fry for 1 minute with a spoonful of cooking wine.
5. Put the octopus and bean drum into a bowl.
6. Put it in a pot and steam for half an hour, first on high heat and then on medium heat.
7. Steamed dougu octopus, super meal.
