Fried Squid with Black Bean Pepper
by Miss Yang
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. material
2. After peeling off the outer skin of the squid, cut it open and draw a cross knife inside
3. Wash the cayenne pepper, remove the seeds and cut into pieces, slice the ginger and garlic, and cut the fresh squid into small pieces
4. Fresh squid pieces and a little huadiao wine
5. Boil ginger slices in the soup pot. After the water is boiled, blanch the squid pieces. After the squid is rolled up, take out and rinse with cold water.
6. Stir fragrant ginger and garlic slices
7. Add a tablespoon of instant tempeh and stir fry until fragrant
8. Stir fry the pepper pieces, splash a little water along the edge of the pan
9. Cook the blanched squid and stir well, add light soy sauce and sugar to taste, and finally add starch water to shake the glass gorgon and it can be out of the pan.
10. Finished picture
Tips:Fresh squid has a lot of water, so blanch it in advance to prevent water from escaping during frying.
After blanching fresh squid, if it is soaked in ice water, the taste will be more crisp than that of tap water.
The instant tempeh itself has a salty taste, so there is no need to add a lot of light soy sauce to this dish.
