Spicy Fried Squid
by Mother Rabbit Cook
Favorite
Difficulty
Normal
Time
20m
Serving
2
1. Slice ginger and garlic, chopped green onion, carrot and pepper. Cut Thai pepper into circles. Prepare garlic chili sauce and Pixian bean paste.
2. The squid was cut in the middle and the bones were taken out.
3. Cut the tail and body part, and tear off the film of the outer skin. Both sides are white after tearing.
4. The squid's skin is facing down and the inside is flushed up. Don't cut it off with a knife. Then change the knife to a rectangular block.
5. Boil water in a pot, add 1 tablespoon of cooking wine when the water is boiled, pour in the squid and blanch until rolled, then remove and drain. No need to wait for the water to boil. The meat is old after being hot for a long time.
6. Add ginger, onion and garlic to 50% heat in the bottom of the pot and fry until fragrant.
7. Pour in the peppers and carrots and fry until the skin of the peppers is slightly wrinkled.
8. Add Pixian Douban and stir-fry to get the red oil.
9. Stir-fry with garlic chili sauce and Thai pepper.
10. Pour in the squid rolls, add 1 tablespoon of oyster sauce, 1 tablespoon of sugar and chicken powder, add a little light soy sauce, drizzle a few drops of sesame oil and stir well.
11. I put some coriander after turning off the heat. Don't put this one.
12. This is OK. Since both Pixian bean paste and garlic chili sauce are salty, there is no need to add salt. Don't put too much oyster sauce and light soy sauce.
Tips:After blanching the squid, you can put more oil in the pot and burn it to 50% heat. Pour the squid and stir-fry it for a while, then pour out the excess oil and leave the bottom oil for the next step. The dishes made in this way taste better and the color is brighter. But I want to pursue less fuel, so I omitted this step.
