Squid with Black Pepper
by Yufeng Jiuwanli
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. Two squids.
2. Remove the uneaten or unpalatable parts such as internal organs.
3. The film on the surface was torn off, and the teeth on the squid's whiskers were cut off with scissors. The skin on the squid's whiskers was best to be torn off. I tore half of it. It was too troublesome and I threw away all the remaining squid's whiskers. waste.
4. Cut the fish into small pieces.
5. The knife is at a 60-degree angle with the chopping board, and the inner side of the fish is facing upwards. Cut a cross knife; the squid must be cut in half without cutting it.
6. Bring water to a boil in a pot on high heat, pour it in and blanch until it is all rolled and then pour it out, rinse it with cold water, and drain the water for later use.
7. Slice lettuce, red pepper and yellow bell pepper into diamond-shaped slices, cut two slices of ginger into mince, and slice garlic cloves.
8. Heat oil in a wok, add ginger and garlic until fragrant, pour in squid and stir fry.
9. Stir-fry for a while, pour in the lettuce slices, add a tablespoon and a half of salt, and stir-fry evenly.
10. Pour the chili into the pan and stir-fry.
11. Add appropriate amount of pepper and a spoon of Laoganma flavored tempeh.
12. Out of the pot, let's eat
Tips:1. Blanch the squid in boiling water and roll it. Remove and rinse with cold water. Blanching the squid for too long will make the fish too old and the meat will not be crispy.
2. Lettuce slices can also be replaced with potato slices, which taste very good, but they need to be blanched in super hot water.
3. You can replace it with bean paste without tempeh. In short, as long as it has a bit of sauce, it will look delicious when mixed with the flavor of the squid itself.
