Name: Spicy Squid Whisk
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Squid; Some onion; Some ginger; Some chili; Some pepper; Some Cumin; Some Doubanjiang; Some chili sauce; Some Thirteen incense; Some salt; Some Chicken Bouillon Powder; Some Chili oil; Some Soy sauce; Some Sugar; Some Balsamic vinegar

Spicy Squid Whisk

by Le Bao Ma

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

Squid beard is one of our common ingredients. Because of its unique taste, tender meat, suitable for all ages, it is deeply loved by everyone. Today, I will give you a CD-ROM Squid Whisker. The speed will come out sooner and you won’t even have to take photos. "

Spicy Squid Whisk

1. Remove the teeth and eyes of the squid whiskers, remove the suction cups on the tentacles, and remove the cartilage on them (we don’t like the taste and don’t mind.)

2. Change the squid whisker to the knife and cut along the whisker.

3. Boil water in a steel pot, boil the water and pour it into the blanching water for up to one minute, then remove it after it changes color.

4. Put ginger, chili, pepper, minced cumin, bean paste, chili paste, and thirteen spices in the wok and stir-fry in turn. (You can also put star anise, cinnamon, bay leaf directly to replace thirteen incense.)

5. Add onions and stir fry.

6. After the onion is fragrant, add the squid and stir-fry. Quickly add salt, chicken essence, chili oil, light soy sauce, dark soy sauce, sugar, and balsamic vinegar to taste, and then stir-fry for a while to serve.