Name: Spicy Squid Whisk
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Squid; Some celery; Some Doubanjiang; Some Sugar; Some Cooking Wine; Some White vinegar; Some ginger; Some Flavor fresh; Some Peppercorns; Some garlic; Some Dried red chili

Spicy Squid Whisk

by Tianshan Cocoa

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

Xinjiang cuisine is famous for its spicy and spicy flavor. Even the staple food is indispensable with pepper. The most common noodle soup with rice and noodles is indispensable with pepper, especially the fried rice noodles in Xinjiang. The large-plate chicken is the most representative Xinjiang cuisine and snacks in the spicy flavor. , You can’t feel the spicy and delicious Xinjiang cuisine if you haven’t eaten it before. If you’ve eaten it, it’s too spicy and too fragrant. Next time remember not to eat the spicy one, just the normal spicy one. This is the one you have eaten. People's evaluation of Xinjiang cuisine. Xinjiang is very far away from the sea. It is much more expensive to eat seafood than in the mainland, but no matter how expensive it is, it still does not survive the delicious temptation of seafood. But it can’t be compared with the mainland. The mainland’s seafood is authentic. To keep the seafood delicious. Xinjiang people are different, you must add your own flavor, that is spicy, this spicy squid beard is an example. "

Spicy Squid Whisk

1. Ingredients: squid Xupi County bean paste, dried red pepper, white sugar cooking wine, celery flavor grade fresh flowers, pepper grains, ginger, garlic

2. Soak the squid in water, add white vinegar for ten minutes, boil water, add squid feet, add cooking wine, mix evenly, quickly remove and drain the water

3. Wash the garlic and ginger and mince, wash and cut the celery, and mince the dried red pepper bubble

4. Oil in a pot, add peppercorns and minced ginger until fragrant

5. Add bean paste and stir fry to get red oil,

6. Add celery

7. Add squid whisker

8. Stir-fry the cooking wine evenly

9. Flavored fresh garlic white sugar

10. Stir fry evenly out of the pan

Tips:
Squid grade is easy to be fired, so it should not be fired for a long time

Doubanjiang is very salty, you don’t usually need to add salt

Soak the squid in white vinegar, it will not affect the taste, and it can be sterilized

When the squid is over water, add cooking wine to remove the fishy smell