Sautéed Squid
Overview
This dish is made using the sauce-frying method. You only need to cut the squid into cross-cut pieces, do not cut the skin, cut it into 2/3 depth, blanch it in water, and it will be rolled into the shape of squid flowers. It is a dish that is often made for guests at home. It looks very good and gives you a lot of face
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Ingredients
Steps
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The ingredients are all ready, the frozen headless squid is used, defrost it at room temperature in advance, remove the internal organs, and peel off the membrane from the squid body
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On the inside of the squid, tilt the blade at 45 degrees and cut strips at intervals of 3-4mm. Remember not to cut through. Turn the squid in the direction and continue cutting into strips at an angle of 90 degrees to the original cut strips
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Cut into pieces
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Slice onions, red peppers, and cilantro into sections
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Add water to the pot and bring to a boil, add cooking wine, ginger slices, blanch the squid, and blanch until the squid is rolled up (just roll it up, do not blanch for too long, otherwise the taste will not be good if it is cooked)
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Take it out and put it in cold water to cool, take it out and drain it and set aside
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.Heat oil in the pan, add onion and red pepper and stir-fry for a few times
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.Add garlic chili sauce and stir-fry until fragrant
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Add squid, soy sauce, and sugar and stir-fry quickly over high heat
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Add the coriander, pour in the water starch, stir-fry quickly until the soup becomes thick, take it out and serve on a plate
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Finished product pictures
