Ingredients for Big Squid Legs
| Octopus Legs 500g | Chives 300g |
| Bird’s Eye Chilies 5 pieces | Green Onion As needed |
| Cooking Wine 1 spoon | Ginger Powder As needed |
| BBQ Sauce As needed | Hot Pot Base Half piece |
| Peanut Oil As needed |
Cooking Method for Big Squid Legs
Step 1
Slice the thawed octopus legs, wash the chives, bird’s eye chilies and cut into sections, and cut the green onion into sections.
Step 2
After the water boils, add the octopus legs, ginger powder (or ginger slices) and cooking wine, blanch for 2-3 minutes, then remove and cool with cold water.
Step 3
Heat the wok with oil, add half piece of hot pot base and stir-fry on low heat until fragrant.
Step 4
Add the octopus legs and stir-fry until the moisture evaporates.
Step 5
Add the green onion and bird’s eye chilies, continue stir-frying.
Step 6
Add the chives and continue stir-frying.
Step 7
Add an appropriate amount of BBQ sauce (store-bought) and continue stir-frying until well mixed.
Step 8
Serve and enjoy!
