Sauce-flavored squid

Overview

There was a discount in the supermarket, so my mother and I joined in the fun and found a lot of bargains. The squid we cooked today was one of them. In fact, we don’t really eat much marine fish here in Hubei. Maybe we have a lot of freshwater fish. It’s not bad for a change of taste!

Tags

• hot dishes
• home cooking
• seafood
• doubanjiang
• dried chili pepper
• oil
• onion, ginger and garlic
• oyster sauce
• rice wine
• squid
• vinegar
• white sugar
• salt

Ingredients

Steps

1. 1 Soak the squid in water with vinegar for 10 minutes, then peel off the membrane from the squid body, wash it, and cut it into pieces!

   

2. 2 Heat the water in the pot, add ginger slices, pour in the squid blanching water, turn off the heat when the squid is slightly rolled

   

3. 3 Pick up and drain the water

   

4. 4 Chop ginger, garlic and chili pepper

   

5. 5 Add an appropriate amount of oil to the pot and heat it up, then add the minced ginger

   

6. 6 Add minced garlic and chili and stir-fry until fragrant

   

7. 7 Pour into the squid and stir-fry

   

8. 8 Add 1 tablespoon of Pixian bean paste

   

9. 9 After stir-frying evenly, add rice wine and continue stir-frying

   

10. 10 Then add oyster sauce

    

11. 11 Finally add some sugar and vinegar to enhance the flavor

    

12. 12 Stir until evenly mixed, then turn off the heat and take out the pan