Very common braised octopus, from small to large, I don’t know how many times I have eaten, but I still like it, I have to revisit it once in a while. If you can, put more scallions and let the fish absorb the sweetness and aroma of the shallots. The taste is rich, and the savory sauce with a spicy sauce is a meal:) ★ The recipe is just a process of sharing your own food, not the only standard. There are hundreds of dishes in Baijia cuisine, and everyone’s preferences are different. Please be more tolerant.
After the squid is removed from the viscera, cut it, put it into a large bowl, sprinkle with salt, ginger, drizzle in a high-alcohol, mix and marinate for 10 minutes.
Pour the oil into the pan, heat it to 7 when it is ripe, adjust to medium heat, drain the marinated fish fillet (dry with kitchen paper), fry the oil pan until the surface is golden, remove and drain the oil. Share. (If the novice fried fish is afraid of sticking to the pan, you can also apply a thin layer of starch on the surface of the fish, and then fry it. When frying the fish, don’t rush it. It’s estimated that it’s almost fried, shake the pot, the fish can When you slide off the pan, turn over again).
The original pot is poured out of fried oil, leaving about 1 tablespoon of oil in the pot, the ginger pieces, the onion and the red peppers
Add the fried octopus, pour in the boiling water without the fish, continue to add seasonings (raw soy, soy sauce, vinegar, sugar, salt and pepper), cook with medium and small fire
Finally, when the broth becomes thick, it can be turned off. Don’t let it dry. Braised broth with rice sauce is very delicious.
1. Pickling octopus with high-alcoholic liquor can effectively remove the astringency of the fish, and the effect is better than cooking wine. 2, the fish must be fried before cooking, can make the meat quality is not easy to collapse (when frying fish, do not rush to flip it, it is estimated that one side of the fried almost, shake the pot, the fish can slide away from the pot, then Turn over). 3, soy sauce, soy sauce have saltiness, the amount of salt should be properly controlled to prevent salty.