Headshot Octopus

Name: Headshot Octopus
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 4 octopus; 5g Dried red chili; Some Scallion Ginger Garlic Coriander; Some Pepper Star Anise Bay Leaf; Some Bean Paste Sweet Noodle Sauce

by Minger Kitchen

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

I remember that when my husband just started playing Kuaishou, he always took the child to watch the headshot video inside, and the child screamed for food. My family’s “signature dishes” are fascinated by adults and children, and they must be served when the guests come. The method is very simple! Well, I learned to make it for my children. After several experiments, this dish is now my house’s signature dish. Now the seafood is very easy to buy the freshest. The octopus just bought is still alive. Yes, the method is also very simple, let's take a look at the tutorial of this dish together tomorrow!

Ingredients

Headshot Octopus

1. First, deal with the ingredients. Maybe many headshot squids made on the video retain the ink, but I think the taste and presentation are really not flattering, so I remove the internal organs and ink. The ingredients are ready.

2. Heat the oil, add the onion, ginger, garlic, dried red pepper, pepper, star anise, and bay leaves until fragrant. Because my child wants to eat it and can't make it very spicy, so I put a few kinds of dried red peppers that are not very spicy.

3. After sautéing fragrant, add bean paste and sweet noodle paste and stir well.

4. Put directly into the processed octopus.

5. After stir-frying evenly, pour in an appropriate amount of water.

6. After boiling, add salt, soy sauce, vinegar, cooking wine, and oyster sauce and stir well.

7. Stir-fry the octopus over medium heat for about five or six minutes. If you want a good bite, you can continue to fry for a few minutes. After collecting the juice, add the coriander, stir-fry well, and then serve.