Name: The Ultimate Collision of Sea and Land-octopus Roasted Meat
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 500g Pork belly; 250g octopus; 80g Green onions; 50g ginger; 1/2 head garlic; 100g Rice wine; 45g Soy sauce; 10g crystal sugar; 10g Vinegar; 800ml boiling water

The Ultimate Collision of Sea and Land-octopus Roasted Meat

by Crazy cooking father

5.0 (1)

Favorite

Difficulty

Easy

Time

Serving

My hometown is not far from the sea, it can be regarded as a small coastal village. In my childhood memories, every time in different seasons, fishmongers walked the villages and alleys in twos and threes, shouting for their own business. Hairtails, pierced nails, green skin, pippi shrimp, octopus and other seafood have become products peddled by hawkers. And the villagers are also happy to enjoy the convenience without going out, often in groups of hawkers in full bargaining, picking and choosing. The hawkers also dealt with the sharp mouths with ease, and finally murmured and sold them at a cut-off price, but in fact, everyone was happy.

Now that I am away from home in the imperial capital, such a scene is hard to come by, and I feel more cordial every time I think of it. In my memory, most of the food prepared by my mother came from my own land and the hands of these hawkers who walked the streets. Among them, the octopus roasted meat dish has always been loved by me because of its delicious, mellow and rich flavor. After I get married, I will often cook it for my family. It’s just that it took a lot of words to explain the octopus to the girl, and finally I simply said that the octopus is Professor Zhang in the submarine column. So every time the girl saw me cooking this dish, she would feel sad because I had cooked Professor Zhang again.

The Ultimate Collision of Sea and Land-octopus Roasted Meat

1. Wash the fresh octopus, squeeze out the teeth with both hands in the middle of the tentacles and throw them away;

The Ultimate Collision of Sea and Land-octopus Roasted Meat recipe

2. Open the head of the octopus with scissors to remove all the internal organs including the ink sac (the ink sac can also be omitted, which will make the taste more delicious, but will affect the color of the finished product);

3. Cut the processed octopus into small pieces for later use;

4. Cut the pork belly into pieces, add a little oil to the pan and stir-fry until the surface changes color;

5. Pour out part of the lard, leave only a little in the pot, add the green onion, ginger and garlic, and continue to stir fry for a fragrance;

6. Add the processed octopus and continue to stir-fry until the soup;

7. Add rice wine and stir-fry for a while, then add light soy sauce, dark soy sauce, rock sugar, vinegar, and stir-fry until the meat is colored;

8. Add boiling water to cover the meat noodles, simmer for about 1 hour on low heat, and collect the sauce on high heat until it is thick, and bring out.

Tips:
In order to maintain the original flavor and freshness of the soup, I omitted the addition of various spices. The taste is also very good. Those who like spices can add them according to their own taste;
Octopus is easy to handle, but the suction cup needs to be scrubbed carefully, sometimes there will be grit and dirt;
If you like the pork belly skin to be softer, you can fry the pork skin until it is golden and cut into pieces;
The pork belly must be simmered until golden, so that the stewed meat will not be loose and greasy, and the taste will be better;
The separated lard can be used to stir-fry vegetables, etc., without wasting.