Spicy Squid

Name: Spicy Squid
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g Squid; 1 piece green pepper; Some Vegetable oil; Some salt; A tablespoon Doubanjiang; 1g Sugar; 20 Peppercorns

by Tianshan Cocoa

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Although I don't produce squid here, I especially love squid, whether it's fried, grilled, or other methods, I love it. It’s just that the squids here are mostly frozen, and there are also watery squids, but I don’t eat them. Even the frozen squids are very expensive. I bought them and bloomed the ice. One squid is not much, so I can only fry two. The big squid is not our Xinjiang habit. It is too small. The squid is too small this time. I thought it was cuttlefish. Just when I wrote the recipe, it was spicy cuttlefish. Later, I took a closer look and found out that it was squid, so I made "Spicy Squid", adding bean paste and peppercorns and stir-frying it over high heat to give it a spicy flavor. The squid is really spicy, appetizing and tenacious. Cuttlefish is sweet, salty, and mild in nature. It contains protein, carbohydrates, multiple vitamins and minerals such as calcium, phosphorus, iron, etc. It has the functions of aphrodisiac, nourishing liver and qi, nourishing blood and nourishing yin, nourishing blood and kidney, invigorating the stomach and regulating qi. The effect of hemostasis and lipid-lowering. It can be eaten from the age of 18 to 80. It invigorates the stomach and lowers blood fat. It is delicious and easy to cook.

Ingredients

400g Squid
1 piece Green Pepper
Some Vegetable Oil
Some Salt
A tablespoon Doubanjiang
1g Sugar
20 Peppercorns

Spicy Squid

1. Ingredients: 400g baby cuttlefish, 1 green chili,

Accessories: appropriate amount of oil|, appropriate amount of salt, 20g bean paste, 1g sugar, 4g cooking wine, 2g garlic, 1g ginger, 20 peppercorns,

2. Wash the squid, remove the film, fry it from the middle, and cut it with a knife

3. Add cooking wine with boiling water, blanch it, and roll it up.

4. Drain the water in cool water

5. .Mince ginger and garlic, wash and mince the spicy skin bubble, wash and cut green chili

6. Hot pot with cold oil, peppercorns, ginger, spicy skin, garlic, stir fry

7. Add bean paste and stir fry evenly

8. Add squid

9. Cooking wine taste grade fresh stir fry

10. Add green chilies and stir fry evenly

11. .Add a little sugar and stir fry evenly out of the pan

Tips:
1. The squid is blanched in water, and the cold water is taken up when the volume is changed, otherwise the squid will be very old

2. The bean paste is very salty, usually with salt