Fish-flavored Squid Rolls

Name: Fish-flavored Squid Rolls
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Fresh squid; 15g Corn oil; 15g Soy sauce; 150g chili; 5g ginger; 10g Yuxiang Sichuan Sauce; 5g ointment; 150g Dried onions

by Love braised pork

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

I bought the fish-flavored Sichuan-flavored sauce to make fish-flavored dishes. It’s easier to add a little bit of spiciness when cooking, because I can’t eat spicy food, just a little bit spicy to increase my appetite! I have cooked meat dishes several times with this Jiesai automatic pot, the effect is good, the juice collection function is very good, don't worry about the paste, why should I go hehe? Today I used this pot to make stir-fry, so I made this fish-flavored squid roll. I like squid very much. Especially when it is rolled, it looks cute. Put the ingredients in, add the seasoning, use the dry pot function, and finally turn over. Just mix it so that the ingredients are covered with juice, and the taste is also great. I put the ingredients in two times, so that both the taste and the presentation are better! "

Ingredients

Fish-flavored Squid Rolls

1. Prepare the ingredients: 500 grams of fresh squid, 150 grams of dried onions, 150 grams of chili, 5 grams of ointment, 10 grams of cooking wine, 15 grams of light soy sauce, 10 grams of fish fragrant Sichuan sauce, 5 grams of ginger. (Jiang forgot to take it in)

2. Cut the inner side of the squid into small pieces with a flower knife

3. Use the manual function to boil a pot of boiling water, put the cut squid pieces in, and immediately remove the cold water when you see the roll, and control the water to dry for later use.

4. Chop the chili and dried onions, and shred the ginger.

5. Put ten grams of cooking wine, 15 grams of light soy sauce, 5 grams of ointment, and 10 grams of fish and Sichuan flavor sauce in a bowl and mix thoroughly.

6. Add 15 grams of corn oil to the automatic pot and shake well

7. Lay out the chili, half of the shallots and all the ginger.

8. Then spread the squid rolls flat.

9. Finally, evenly pour the sauce

10. Put the pot inside the pot cover, close the lid, turn on the power, and select the dry pot function.

11. Seeing that the soup is running out, open the lid and pour in the remaining half of the chili and shallots and stir fry.

12. Stir fry until the soup is dry before serving.

Tips:
1Because the light soy sauce, ointment and hot sauce are all salty, so this dish does not need to add salt.
Add the ingredients in 2 parts for a better taste.
3 The blanched squid rolls must be dried before use, otherwise the heating time will be much longer.