Twice-cooked Octopus
by Cooking for baby
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. Wash the octopus and cut into small diamond-shaped pieces, add white wine, cooking wine, pepper, pepper, sugar, and salt to marinate for 30 minutes. (It is best to wash off the scales of the cuticle to remove the fish, and the amount of salt should be sufficient.)
2. Slice green onion, ginger and garlic, and cut green garlic into sections.
3. The marinated hairtail is first patted with a layer of cornstarch.
4. Drag another layer of egg liquid.
5. Heat the wok, add the octopus cubes when the oil is 40% hot.
6. After setting, fry the golden brown over a low fire, and turn it over.
7. When both sides are fried yellow, turn up the heat and spit out the excess oil.
8. Sheng out and spare.
9. Still use the oil in the pot to stir-fry the Pixian Doubanjiang into red oil
10. Add sliced green onion, ginger, garlic and tempeh and stir fry to create a fragrance.
11. Cook into the cooking wine, add sugar, salt, and dark soy sauce to set a good taste.
12. Add the green garlic sprouts and stir fry until fragrant, then pour the octopus cubes.
13. Stir gently and evenly out of the pan.
14. Finished picture
15. Finished picture
16. Finished picture
17. Finished picture
