Pickled Pepper Squid Chips

Name: Pickled Pepper Squid Chips
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Squid; 100g Pickled red pepper; 100g Bubble ginger; 2 pieces Garlic sprouts; 1/2 teaspoon salt; 4 teaspoons White vinegar; 2 teaspoons Cooking Wine; 1/2 teaspoon Vinegar

by Crazy Grass (from Tencent.)

4.6 (1)

Favorite

6

Difficulty

Hard

Time

5m

Serving

2

Make your own hot pot and eat leftover dishes. It is made into pickled pepper vegetables, which is delicious, chewy, good taste, hot and sour.

Ingredients

300g Squid
100g Pickled Red Pepper
100g Bubble Ginger
2 pieces Garlic Sprouts
1/2 teaspoon Salt

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4 teaspoons White Vinegar
2 teaspoons Cooking Wine

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1/2 teaspoon Vinegar

Pickled Pepper Squid Chips

1. Half a squid

2. Soak in water with white vinegar for 30 minutes, peel off the fish skin, and cut thin slices diagonally toward the tail

3. Soak the red pepper, slice the ginger, cut the garlic in diagonally

4. Heat oil over medium heat, add Chinese pepper, pickled ginger, pickled sea pepper

5. Stir fry for aroma, add garlic white and stir fry, then add garlic leaves

6. Pour the squid slices, top with cooking wine and stir fry

7. Squid slices are Microsoft, discolored, sprinkle a little salt, vinegar and cook.

Tips:
All squids bought in the market are made with alkali and should be soaked in cold water with white vinegar to reduce the alkali taste and soften.
Fired Squid is not suitable for long-term frying, otherwise it will lose its crispness (except for those who like Papino).