Sour and Spicy Stir Fried Squid

Name: Sour and Spicy Stir Fried Squid
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 piece Squid; 1 piece Soaked radish; 3 pcs Hot pepper; 1/2 spoon salt; 1 tablespoon Doubanjiang; 1 tablespoon Cooking Wine; 4 cloves garlic; 1 tablespoon Soy sauce; 35 capsules pepper; 2 tbsp Vegetable oil

by Heart clear as water and pale as clouds

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

4

As a Chongqing native, chili is indispensable for every meal. Of course, the squid cannot be made without chili. The best way to eat fresh squid in the eyes of Chongqing people is to stir-fry with pickles, which can be pickled peppers or pickled radishes. Of course there are dried and grilled ones, but I still like to eat kimchi fried. The strong sour and spicy taste can also suppress the fishy smell of squid. The kimchi at home is made by my mother. You can vaguely see the shadow of sour radish, but when you eat it in your mouth, you will find that the hot and sour taste of sour radish has completely penetrated into the squid. The white squid is stained with bright red sauce, and the traditional squid actually shows a seductive style. The highlight of this dish is the sour radish. If you don’t believe me, try it.

Sour and Spicy Stir Fried Squid

1. Buy a whole squid, remove the black film on the surface and the debris on the head, remove the head and spare it

2. Cut the whole piece of squid body vertically, and divide it into two equal and symmetrical pieces, and then mainly cut flowers on these two pieces.

3. After hitting the squid with a flower knife, cut into rectangles

4. After adding water to the pot to boil, quickly blanch the squid and remove it to control the water for later use. After the squid is slightly rolled, it will be removed immediately. It will grow old after a long time.

5. Pickled radish and cut into long strips

6. Cut pepper into sections, slice garlic

7. After the oil is hot in the pot, add hot peppers and garlic slices and sauté

8. Add the peppercorns

9. 1 tablespoon of bean paste and stir-fry with red oil

10. Cut pepper into sections, slice garlic

11. Pour 1 spoon of light soy sauce, 1 spoon of cooking wine to taste

12. Add a little salt at the end, stir-fry well, and it will be out

Tips:
1. Pay attention to the time when the squid is blanched. After the squid is slightly rolled, it will be taken out immediately. It will grow old after a long time;
2. After the squid is blanched, the water is controlled and cleaned, and the squid can be kept delicious when it is fried quickly with high fire;
3. Sour radish is one of Sichuan people's favorite pickles.