Teach you home cooking-the method of braised octopus in brown sauce. It is delicious and ready for meal, even a novice in the kitchen can easily learn it

When I was a child, I grew up in the countryside. Every meal was cooked and smoke was curled. Every family was filled with the enticing fragrance of the food. There were a few dishes with a special fragrance, such as braised pork, fried pork with dried plums, fried pork with chili, and fried octopus. So far, I am still drooling thinking about the taste, so today I will introduce you a recipe for braised octopus.

Before doing it, let me share with you my own tips for picking hairtail:

First of all, look at the appearance of hairtails. Fresh hairtails are silver and shiny. Those black and silver are not so fresh;

Then I smell it. Fresh hairtail smells a bloody smell, while the hairtail that has been left for a long time smells an unpleasant fishy smell;

The last is to press, press the belly of the octopus, if it is hard, there is a rebound that means it is fresh, on the contrary, if it is pressed to the soft and not flexible, it means that it has been left for a long time;

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[Preparation materials] octopus, green onion, ginger, garlic, pepper, dark soy sauce, light soy sauce, cooking wine, salt, sugar, oyster sauce, vinegar, pepper, star anise, flour, etc.

1. The octopus is broken, the black membrane and blood clots are removed, rinsed under running water, put in a dish, salt, cooking wine, green onion and ginger are marinated for 15 minutes;

2. Coat both sides of the marinated hairtail with flour evenly. After the oil pan is heated, add the processed hairtail, turn to medium and low heat and fry slowly, fry one side and then fry the other side, fry until golden on both sides and remove;

3. Put 1 spoon of dark soy sauce, 1 spoon of cooking wine, 1 spoon of oyster sauce, half a spoon of vinegar, 1 spoon of sugar, 3 spoons of light soy sauce into the bowl and mix well and set aside;

4. Heat the oil pan, sauté the onion, ginger, garlic, add the chili pepper and star anise, stir fry for a fragrance, add the fried octopus, stir fry a few times;

5. Pour in the prepared cooking wine, stir-fry evenly, add the boiling water and the octopus, then turn to a medium-low heat and simmer for 10 minutes;

6. At last, harvest the juice over high heat, sprinkle with chopped green onion or coriander for decoration.

[Tips]

When frying the octopus, it will not stick to the pan when it is wrapped in flour. If you don’t want to wrap the octopus with flour, you must wipe off the water before frying. Don’t turn it frequently when frying. Fry one side and then fry the other side. The appearance of the hairtail will be very complete.