Twice-cooked Octopus

Name: Twice-cooked Octopus
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 500g Hairtail; 3 tablespoons oil; 3 pieces Shallots; 2g salt; 3 slices ginger; 1 tbsp Pixian Doubanjiang; 4 cloves garlic; 5g Sugar; 1 tbsp Tempeh

by Xianger Kitchen

5.0 (1)

Favorite

90

Difficulty

Easy

Time

15m

Serving

4

Another way of cooking is the double-cooked octopus. The seasoning method is similar to that of the double-cooked pork. The cooked dishes look good, but they are actually very tasty. Every piece of octopus absorbs the seasonings and is delicious.

Ingredients

500g Hairtail
3 tablespoons Oil

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3 pieces Shallots
2g Salt

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3 slices Ginger

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1 tbsp Pixian Doubanjiang
4 cloves Garlic

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5g Sugar

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1 tbsp Tempeh

Twice-cooked Octopus

1. Cut the hairtail after washing

2. Prepare the seasoning (scallion stalks and green onion leaves are cut into sections, garlic slices, ginger slices, tempeh sauce and soy sauce wine)

3. Add 2 grams of salt and cooking wine to the octopus, mix well and marinate for 20 minutes

4. Pour the oil in the hot pot and heat the oil for 7 minutes

5. Bottom octopus

6. Fry until golden on both sides, then scoop up

7. Save the oil and add the tempeh and bean paste until fragrant

8. Then pour the shallot stalks, garlic slices, and ginger slices into sauté

9. Put the octopus back into the pot

10. Add sugar and stir fry evenly

11. Then add the green onion leaves, stir fry and turn off the heat evenly

Tips:
1. Add 2 grams of salt to the octopus to make it more delicious;
2. The octopus tastes very quickly. It is enough to marinate for 20 minutes. The sea fish has the original fat. When frying, it tastes better without flour powder;
3. Green onions can be replaced with green garlic.