Spicy Squid Tentacles
Spicy squid tentacles.
Ingredients
- 400 g squid tentacles
- 10 g garlic
- 10 g ginger
- 5 g cumin
- 1 tbsp Shaoxing wine
- 15 g bird's eye chilies
- 1 tbsp yellow chili powder
- Seasonings as shown in step 7
Steps
- 1
Finished dish display! I already polished off the whole plate.
- 2
The squid tentacles I bought were frozen, so thaw them first. Trim them as needed, cutting the longer tentacles shorter, then add them to boiling water to blanch. Remember to add 1 spoonful of yellow wine (huangjiu) or high-proof baijiu to remove any fishy smell.
- 3
Once the water returns to a boil, blanch briefly, then remove and drain well. Set aside.
- 4
Heat oil in the wok again, add an appropriate amount of minced ginger, minced garlic, and cumin seeds, and bloom in oil until fragrant.
- 5
Add the blanched squid tentacles and stir-fry over high heat for 15 to 20 seconds.
- 6
Next add an appropriate amount of bird's eye chilies and yellow chili powder, and continue stir-frying over high heat. The yellow chili powder here is made from wild mountain peppers and is very spicy, even hotter than the bird's eye chilies. If you can't handle heat, it's best to skip it.
- 7
Season as shown in the image above. The 'Lameizi' chili sauce is a Hunan brand; if you can't find it where you are, you can use another type of chili sauce, though the flavor won't be exactly the same.
- 8
Finally, stir-fry for another five, six, seven, or eight quick tosses, then remove from the wok.
- 9
So, do you want to eat it or not?
- 10
A fragrant, spicy squid tentacle dish that's great with rice or drinks is ready. Have you learned it?
Tips
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