Lotus Root Slices Popped Peach Blossom Octopus
1.
First cut open the belly of the peach blossom octopus with kitchen scissors to remove the internal organs.
2.
I use nine-eyed lotus root, after weighing the lotus root.
3.
After preparing all the ingredients.
4.
Rinse the viscerally removed peach blossom octopus with tap water.
5.
Cut the drained peach blossom octopus into strips with a knife. I cut a peach blossom octopus 4 times.
6.
Cut the washed lotus root from the middle, and then cut it into thin slices.
7.
Then use a knife to shred the green and red pepper, and shred the green onion and ginger.
8.
Pour an appropriate amount of water into the pot and boil, add a spoonful of salt and cooking wine, put the peach blossom octopus in the pot and blanch it for 30 seconds to remove and drain the water for later use.
9.
In the same way, blanch the lotus root slices and rinse them off with cold water.
10.
Pour the peanut oil into the pot and heat it, add the peppercorns, and slowly fry it over a low heat. Then, saute the scallions and ginger.
11.
At this time, pour the blanched lotus root slices into the pot and stir-fry for a while on high heat.
12.
Add pepper powder to increase the taste.
13.
Add light soy sauce to color.
14.
Add some salt and chicken essence to taste.
15.
Continue to stir fry for about 1 minute on high heat.
16.
Add shredded green and red peppers and continue to fry on high heat until the color of the green and red peppers is broken.
17.
Peach blossom octopus after adding blanching water.
18.
Continue to stir fry for about 1 minute on high heat to turn off the heat.
19.
La la la, the delicious and nutritious lotus root popped peach octopus will be out of the pot.
20.
It was so delicious that I couldn't stop it, and I accidentally ate it again.
Tips:
Remember to remember that when the peach blossom octopus is blanched, the time should not be too long, and it should not be too long during frying. If it is too long, the peach blossom octopus will become incapable of biting like a rubber band...
