1. Ingredients: small octopus (cut off the belly and clean up the contents), ginger and garlic cubes, green pepper, pickled pepper, chili sauce
2. After the water is boiled, turn off the heat, take the small octopus and blanch it, not too long. As long as you see the octopus unfolding and forming, fish it out immediately
3. Loofah peeling and cutting hob
4. Heat oil to 60% heat, add ginger and garlic, then add green pepper, chili sauce, pickled pepper, and stir fry together
5. Put the loofah and fry together, and put a little less water, because the loofah itself will produce water
6. When the loofah is grilled to nine mature, add the octopus and stir fry again. Add salt according to the saltiness of the pickled peppers.
7. Pour the soup made of cornstarch and chicken essence into the pot
8. After the juice is collected, add the spicy millet to enhance the color, and put it on the plate
Tips:The saltiness of pickled peppers is different, so the amount of salt should be controlled by yourself.
