Spicy squid tentacles

Overview

Squid tentacles are a common ingredient among us. Because of its unique taste and tender meat, it is suitable for all ages and is deeply loved by everyone. Today I’m going to give you a disc squid tentacle. It’s so fast that you can’t even take photos if you put it out earlier.

Tags

• snacks
• summer recipes
• lunch
• dinner
• balsamic vinegar
• chicken essence
• chili
• chili oil
• chili sauce
• cumin
• doubanjiang
• ginger
• light soy sauce
• old soy sauce
• onions
• squid tentacles
• sugar
• thirteen incense
• zanthoxylum bungeanum
• salt

Ingredients

Steps

1. 1 Remove the teeth and eyes from the squid tentacles, pull out the suckers on the tentacles, and remove the cartilage on them (if we don’t like the taste, you don’t mind removing them.)

   

2. 2 Change the squid tentacles to a knife and cut along the tendrils.

   

3. 3 Boil water in a steel pot, pour in the boiling water and blanch for up to a minute until it changes color, then take it out.

   

4. 4 Add oil to the wok and stir-fry ginger, chili pepper, Sichuan peppercorns, ground cumin, bean paste, chili sauce, and thirteen spices. (You can also directly add star anise, cinnamon, and bay leaves to replace the thirteen spices.)

   

5. 5 Add onions and stir-fry.

   

6. 6 After the onions are fragrant, add the squid tentacles and stir-fry. Quickly add salt, chicken essence, chili oil, light soy sauce, dark soy sauce, sugar, and balsamic vinegar to taste. Stir-fry for a while before serving.

   

7. 7 Finished product