Hot and sour fried squid
Overview
As a Chongqing native, chili peppers are indispensable for every meal. Of course, you can’t make squid without chili peppers. In the eyes of Chongqing people, the best way to eat fresh squid is stir-fried with pickled peppers, pickled radish, and of course stir-fried or barbecued. But I still like to eat stir-fried pickles. The strong sour and spicy flavor can suppress the fishy smell of squid very well. My mother makes the kimchi at home. In this dish, I can only vaguely see the shadow of finely chopped pickled radish. But when you eat it in your mouth, you will find that the hot and sour flavor of the pickled radish has completely penetrated into the squid. The snow-white squid is stained with bright red sauce, and the traditional squid actually shows a charming style. The highlight of this dish is the pickled radish. If you don’t believe me, try it. I’m sure you’ll still want it after eating it.
Tags
Ingredients
Steps
-
Buy the whole squid, remove the black film on the surface and debris on the head, remove the head and whiskers and set aside
-
Cut the entire squid body part vertically and divide it into 2 equal and symmetrical pieces. Next, mainly cut the squid on these 2 pieces
-
Cut the squid into rectangular shapes
-
After adding water to the pot and boiling, blanch the squid quickly, remove and control the water and set aside (take the squid out as soon as it is slightly rolled, as it will become old over time)
-
Pickled radish cut into long strips
-
Cut pepper into sections and slice garlic
-
After the oil in the pan is hot, add the pepper and garlic slices and sauté until fragrant
-
Add a small pinch of peppercorns
-
Stir-fry 1 tablespoon bean paste into red oil
-
Cut pepper into sections and slice garlic
-
Pour in 1 spoon of light soy sauce and 1 spoon of cooking wine to taste
-
Finally add a little salt, stir well and serve
