[stimulate Summer Taste Buds with Endless Aftertaste] Spicy Dried Octopus

Name: [stimulate Summer Taste Buds with Endless Aftertaste] Spicy Dried Octopus
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pieces Frozen hairtail; Some pepper; 2 pieces Chaotian Pepper; 2 cloves garlic; 3 slices Sliced ginger; a little Chives; Some Flour; Some Pixian Doubanjiang; 1/2 a teaspoon Sugar; Some salt; 1 tablespoon Cooking Wine; 1/2 a teaspoon Balsamic vinegar; Some White pepper; Some Chicken Essence; Some Highly Liquor

by Cocoon

4.6 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

The fat content of hairtail is higher than that of ordinary fish, and most of them are unsaturated fatty acids. This fatty acid has a longer carbon chain and has the effect of lowering cholesterol. The scales and silver-white oil layer of the whole body also contain an anti-cancer component 6－ Thioguanine is beneficial for the adjuvant treatment of leukemia, gastric cancer, lymphoma, etc.; frequent consumption of hairtails has the effect of replenishing the five internal organs; hairtails are rich in magnesium, which has a good protective effect on the cardiovascular system and is beneficial to prevent high blood pressure , Cardiovascular diseases such as myocardial infarction. Eating hairtail often has the effects of nourishing liver and blood, nourishing skin and nourishing hair. "

[stimulate Summer Taste Buds with Endless Aftertaste] Spicy Dried Octopus

1. Prepare the materials.

[stimulate Summer Taste Buds with Endless Aftertaste] Spicy Dried Octopus recipe

2. Rinse the pepper, cut the green onion, ginger, garlic, and cut the seeds of the pepper.

3. The octopus is slaughtered and cleaned, cut into the same size, add a little high liquor, salt, and pepper to pickle for about 10 minutes. (It is marinated with high-grade liquor, which can effectively remove the fishy smell of hairtail, which is better than cooking wine)

4. In a clean bowl, add half a bowl of water, then add a little pepper, chicken essence, sugar, balsamic vinegar, cooking wine, and mix well. (The fish has been marinated with salt, and the bean paste in step 10 is also a bit salty, so there is no need to add salt to the sauce to taste)

5. Drain the marinated hairtail and pat with a thin layer of dry powder. (If the pot at home is a non-stick pot, you can omit this step)

6. When the oil in the pan is 70 to 80% hot, add the octopus cubes for frying.

7. Fry the fish pieces until they are slightly golden on both sides, then remove the oil.

8. Leave the remaining oil in the pot and saute the remaining pepper, then remove the pepper.

9. Stir-fry the green onion, ginger, garlic and Chaotian pepper.

10. Add appropriate amount of Pixian bean paste, stir-fry on low heat to get the red oil.

11. Pour in the prepared sauce and bring to a boil.

12. Add the fried octopus.

13. Turn the high heat to a medium-to-low heat to thicken the soup, wrap the soup on the octopus, sprinkle with green onions and garnish, and serve.

14. The amount of seasoning can be increased or decreased according to your own taste.

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