Net Red Headshot Octopus

Net Red Headshot Octopus

by Xiao Geng's mother

4.6 (1)
Favorite

Difficulty

Easy

Time

20m

Serving

2

Xiao Geng wanted to eat "headshot octopus", but I don’t know what it is. I bought some online, it is very spicy octopus, so spicy that it hits my forehead, so I have to use "headshot" to describe it. The lumps are just a few octopus with big fingernails. In the spirit of assiduously as a gourmet, you can make it yourself. The key is to make it safe and hygienic. "

Ingredients

Net Red Headshot Octopus

1. Prepared ingredients.

Net Red Headshot Octopus recipe

2. Soak the bay leaves, pepper, cloves, star anise, grass fruit in boiling water for half an hour.

Net Red Headshot Octopus recipe

3. The octopus is cleaned.

Net Red Headshot Octopus recipe

4. Add green onions in water and bring ginger to a boil.

Net Red Headshot Octopus recipe

5. Add the octopus and blanch it for tens of seconds to remove.

Net Red Headshot Octopus recipe

6. Add a little oil to the pot, add all the spices, green onions, ginger, Pixian watercress, hot pot base, and dry chili, and sauté until fragrant.

Net Red Headshot Octopus recipe

7. Add water to a boil.

Net Red Headshot Octopus recipe

8. Use a colander to remove all the auxiliary materials inside.

Net Red Headshot Octopus recipe

9. Add octopus, millet pepper, dark soy sauce, light soy sauce, cooking wine, sugar.

Net Red Headshot Octopus recipe

10. Bring to a boil and simmer for 5 minutes.

Net Red Headshot Octopus recipe

11. Put it in a fresh-keeping box and let it cool, then put it in the refrigerator for more than 2 hours.

Net Red Headshot Octopus recipe

12. The spicy and delicious headshot octopus is ready.

Net Red Headshot Octopus recipe

Tips:

1. Do not cook the octopus for a long time. Use the method of soaking to make the octopus delicious.
2. Soaking spices in boiling water can remove the bitterness and astringency in the spices.
3. When cooking the marinade, do not have too much water, as long as the octopus can be immersed.

Comments

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