Spicy Squid Head
by Round small π
Favorite
Difficulty
Normal
Time
20m
Serving
2
1. Prepare the ingredients and clean the squid head and side dishes.
2. Cut small parsley into sections, thick onion, finely chop ginger garlic and millet.
3. Cut open the squid head, remove the teeth and eyes, and scrape off all the hard-shell suckers on the squid's whiskers.
4. Cut all the processed squid whiskers, and then cut the remaining part into silk. Be careful not to cut too small, because it will shrink even more after being blanched.
5. Boil the water, put the cut squid in, add a few slices of ginger, pour in the cooking wine and cook for a while to remove and dry.
6. Heat the oil, add the ginger, garlic and millet to sauté until fragrant.
7. Pour in the hot squid and stir fry, add soy sauce, chili powder, pepper powder, and cumin powder and continue to stir fry over high heat. The squid will see out the soup. Collect the soup.
8. When the soup is almost dry, add the onion, the small parsley and continue to fry, add an appropriate amount of salt to taste and it can be out of the pot.
9. The hot and spicy one has the taste of night market sizzling squid, but with the fragrance of celery and onion, it tastes great!
10. It's delicious can't stop 😄
11. Onion, celery and squid are a perfect match!
