Baby octopus in black bean sauce pot
Overview
Black bean sauce pot, as we call it in the south, is generally soy sauce. According to the name, it is a hot pot with black bean sauce as the main flavor. It is usually served with seafood and fish (such as bream, also called black bean bream.)
Tags
Ingredients
Steps
-
After buying the mussels and clams, put them in water (you don’t need to clean the mussels, this photo was taken when you just bought them). Add a little salt to the clams to let them spit out the sand (the principle is that the water environment is different, the clams have to stretch their heads to breathe and spit out the sand). Don’t add too much salt, otherwise the clams will die.
-
Remove the cloves from the whole head of garlic; press the tempeh with a knife and then mince it; cut the green onion into sections and set aside.
-
Cut off the tail of the purchased enoki mushrooms, then tear them into suitable sizes by hand, soak them in water for a while and then wash them. Wash them once or twice, pick them up and set aside.
-
Peel the chayote, cut into quarters, remove the core, roll and cut into sections for later use. (The melon I bought is relatively small, just cut it into one piece)
-
There is an ink-jet mouth on the back of the little octopus. Use your hands to separate the head from the body. Then use a knife to gently cut the head open (do not break the ink bag). After opening the head, carefully clean out the internal organs and the ink bag, and then remove the skin (you can tear it off at the joint with your hands). Cut off the remaining internal organs from the tentacles, then cut them in half, and remove the outer skin as well.
-
Open the belly of the squid, remove the internal organs and skin, and then cut the flowers with a knife (the flowers should be cut inside the belly of the squid, so that the flowers can be rolled out when it is cooked. The cutting method is very simple: cut vertically first, and then cut diagonally).
-
Cut the mussels in half, take out the straw rope, wash and set aside.
-
Put a separate layer in the pot to prevent it from scorching during high heat, then put chayote in the lower layer, clams in the middle, and mussels on top (actually there are no requirements for the middle and upper layers, just feel free to do so.)
-
How to make soy sauce: Heat oil in a pot, then add tempeh, garlic, and Zhuhou sauce, stir-fry, add a little wine, stir-fry until fragrant, pour hot water, bring to a boil, add salt to taste (lighter than usual, because seafood itself is salty), bring it to a boil, pour it into a seafood pot, and eat it while cooking (hot pot). After eating the shellfish, cook the squid and octopus, and finally eat the chayote.
