Sour and Spicy Stir Fried Squid

Name: Sour and Spicy Stir Fried Squid
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Squid; 1 piece Pickled radish; Some Hot pepper; Some Doubanjiang; Some garlic; Some salt; Some Cooking Wine; Some Soy sauce

by Heart clear as water and pale as clouds

5.0 (1)

Favorite

Difficulty

Hard

Time

20m

Serving

2

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. Vaguely saw the shadow of sour radish. But when you eat it in your mouth, you will find that the sour and hot flavor of the soaked radish has completely penetrated into the squid. The hot and sour has a little sweetness, and the aftertaste is endless. 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. "

Ingredients

1 piece Squid
1 piece Pickled Radish
Some Hot Pepper
Some Doubanjiang
Some Garlic
Some Salt
Some Cooking Wine
Some Soy Sauce

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 (the squid will be taken out immediately after it is slightly rolled, and it will grow old as time goes by)

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 the peppers and garlic slices and saute

8. Add a small rubbing pepper diced

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 fried quickly with high heat to keep the squid delicious.
3. Sour radish is one of Sichuanese’s favorite pickles