Roasted octopus with black soy sauce and roasted pepper
Overview
The squid has a strange shape. It is a slender cuttlefish, and some people write it as a pipefish. Some people in Qingdao and other places also call it sea rabbit. The squid is also called the Japanese squid, also known as the squid, small squid, and black octopus. In appearance, it is a cuttlefish with a slender body. In fact, I can't tell the difference between an octopus, a cuttlefish, and a squid, but I can still distinguish this small pen-tube octopus at a glance because it is so small. There is a snow-white, opaque and relatively soft gelatin in the belly of the pen tube, which is fragrant, glutinous and delicious.
Tags
Ingredients
Steps
-
The pen-tube octopus is like this, about 12 centimeters tall, a bit like a squid.
-
After cleaning, peel off the superficial fascia.
-
Remove fish bones.
-
Place in a pot of boiling water and blanch.
-
After blanching, the pen tube octopus is white in color and has a fat and bulging body. This is probably where the name Aplysia comes from.
-
Chop green onion and ginger into mince and prepare appropriate amount of black bean.
-
Put a little oil in the pot and sauté the chives, ginger and black bean over low heat, then turn off the heat.
-
Roast the peppers over the fire until the skin is charred.
-
Peel off the black skin.
-
Chop finely.
-
Add the onions, ginger and black beans that you just fried.
-
Add salt.
-
Add a little light soy sauce.
-
Pour the roasted pepper and black bean sauce onto the octopuses and enjoy.