The home-cooked way to make scallion-braised squid

Using octopus as the main ingredient, whether it's braised, grilled, sashimi, or stir-fried, the finished dish always pleases with its color and curled shape. This recipe is quick and easy, using minimal seasonings; only hoisin sauce was used here. Northern-style soy sauce can be a substitute if needed.Doubanjiang Sauce can replace it as well due to the shooting photography which lowered the pan temperature slightly, resulting in somewhat inadequate thickening but still satisfactory taste and appearance.

　　Ingredients Main ingredients

　　Onion 40g, fresh octopus 300g, oil as needed, salt as needed, hoisin sauce 5g, Ginger slices 2g, garlic slices 2g, Bell pepper pieces 5g, Sugar 1g, monosodium glutamate (MSG) 1g, cooking wine 10ml, and a little water starch. Steps 1. Use your index finger to push into the protruding part of the octopus belly, squeezing out its internal organs, then remove the stomach sac and other impurities, wash thoroughly with water. 2. Prepare ingredients: drain the cleaned octopus, cut the onion into rhombus slices.

3. Blanch the octopus in near-boiling water (about 80℃) for 10 seconds, then quickly transfer to a colander and cool it down.

4. Heat the wok over high flame with appropriate amount of

Peanut

oil, switch to medium heat, first stir-fry ginger and garlic slices until fragrant, then add hoisin sauce to release its aroma.

5. Increase heat to maximum, add the blanched octopus and stir-fry for a moment, pour in cooking wine along the edge of the pan and mix well.6. Add onion pieces and bell pepper pieces, stir-fry briefly, season with sugar and MSG, then serve immediately after mixing thoroughly. 7. Serve on a plate, slightly arrange, and it's ready to eat.Tip: The octopus and hoisin sauce already have sufficient saltiness, so no additional salt is needed for seasoning. Oil, reduce to medium heat, first stir-fry the ginger slices and garlic slices until fragrant, then add the zhuhoushajiang and stir-fry until aromatic.

5. Turn on maximum heat, add the octopus from step 3 and stir-fry for a moment, then pour in cooking wine by the edge of the pan and stir ly.

6. Add onion slices and green pepper pieces, stir-fry briefly, add sugar and chicken essence for seasoning, stir-fry evenly before removing from heat.

7. Remove from heat and serve in a dish, slightly arrange if needed, done.

Tip: The octopus and zhuhoushajiang already have saltiness, so no need to add more salt for seasoning.