Octopus stewed pickled vegetables

Recipe Recommendations

• octopus 3 pounds
• refined pork belly appropriate amount
• green garlic appropriate amount
• wolfberry appropriate amount
• pepper appropriate amount
• aniseed appropriate amount
• peanut oil appropriate amount
• sesame oil appropriate amount
• salt appropriate amount
• soy sauce appropriate amount
• white sugar appropriate amount
• liquor appropriate amount
• onion appropriate amount
• Jiang appropriate amount

• salty and fresh
• stewed
• an hour
• ordinary

Steps for Octopus stewed pickled vegetables

1

Shred the salty cabbage and wash until it has no salty taste. Cut the green onions and green garlic into sections, pat the ginger into the ground, and cut the pork belly into small cubes for use. Wash the octopus and blanch it with boiling water. Cut the claws and belly for later use.

2

Put a little peanut oil in a wok, heat it up, add a small spoonful of white sugar, and stir-fry until it froths (be sure to control the heat well). When the foam decreases but has not yet smoked, add the cut pork belly, stir fry until it changes color, then add a little soy sauce, add the prepared onions, ginger, pepper, aniseed, and white wine, stir fry evenly to color the meat.

3

Add appropriate amount of water, bring to the boil over high heat, turn to slow fire and simmer for 20 minutes, then put the octopus into the pan. After boiling over high heat, add wolfberry and cut salty cabbage. After boiling again, turn to slow fire and simmer for 30 minutes. Finally, add green garlic and salt, stir evenly, and you can take out of the pan, and add a few drops of sesame oil to taste.

Recipe Categories

• hot dishes
• home cooking
• Winter recipes