1. Put the octopus in a bowl at room temperature, add 1 teaspoon of refined salt, fill with water, mix thoroughly, soak for about 15 minutes, then rinse and filter the water.
2. Put cornstarch on the octopus.
3. Grab it evenly with your hands.
4. Boil a pot of water, put the octopus on the fence, blanch it in boiling water a few times, and pour it in a vegetable sieve to filter the water.
5. Finely chop the shallots, ginger and garlic, and cut the peppers and onions into rings.
6. Raise a pan to medium high heat, add the base oil, add the curry cubes, and fry to dissolve.
7. Add minced ginger, minced garlic and minced shallots to the pot, sauté until fragrant, then add turmeric powder.
8. Pour 1/2 cup of coconut milk, sprinkle 1 teaspoon of chili crumbs, and pour onion rings.
9. Add 2 tablespoons of clear water and 2/3 teaspoon of cornstarch starch water, cook until frothy, add red pepper rings and octopus, turn off the heat, and take a few strokes to get out of the pot. Enjoy!
Tips:1. The octopus has been frozen, it is best to soak in light salt water to remove the special freezing smell;
2. In order to keep the frozen octopus tender and smooth, wrap a layer of cornstarch before blanching, because cornstarch has strong adhesion and can protect the octopus ring;
3. The octopus ring should not be blanched for a long time. The octopus will become very tough after blanching, so it is enough to put it on the fence for a few times;
4. When curry is cooked, adding proper amount of turmeric powder can enhance the color and fragrance;
5. The spoons, spoons and measuring cups used by the author in any food blog posts such as cooking, baking, etc., all use international measuring tools. They are not the spoons and cups we usually use to mix drinks and contain food at home or restaurants.