Korean style soy sauce squid

Overview

My husband can't eat very fresh and original seafood, which is very painful for me as a child who grew up by the sea. I faced the difficulties and tried to cook all kinds of seafood without fishy smell. The fried squid in Korean sauce is one of them that is very successful because my husband eats a big plate. It sounds like I'm eating snacks, but it's also very easy to eat.

Tags

• hot dishes
• black bean sauce
• cooking wine
• garlic
• green onions
• hot pepper
• korean chili sauce
• light soy sauce
• onions
• rock sugar
• squid
• white sesame
• ginger

Ingredients

Steps

1. 1 Have materials ready.

   

2. 2 Remove the internal organs from the squid, wash and cut into shreds.

   

3. 3 Add cooking wine, ginger slices, and boiling water to the squid.

   

4. 4 Put the squid in the pot and cook it twice before taking it out and draining it. This step is mainly to remove the fishy smell.

   

5. 5 Chop the onions, green onions, peppers, ginger and garlic and set aside.

   

6. 6 When the oil pan is over high heat, add the squid and fry until slightly charred.

   

7. 7 The surface is slightly burnt so that the squid is fragrant. Friends who like a more watery taste can shorten the time and just add oil. You can even skip this step.

   

8. 8 Prepare several main condiments. Sichuan peppercorns, black bean paste, Korean chili sauce, and white wine.

   

9. 9 Heat oil in a pot, put Sichuan peppercorns on a colander and put it into the pan to refine the Sichuan peppercorn oil. When it smells fragrant, scoop it up. Remember, the Sichuan peppercorns cannot turn black, otherwise they will become bitter if overcooked.

   

10. 10 Add rock sugar, then black bean paste, pepper, minced ginger and garlic.

    

11. 11 The seasoning exceeds the fragrance, and the squid is added.

    

12. 12 After adding the squid, quickly add cooking wine and white wine and stir-fry. Add light soy sauce, Korean chili sauce, finally add onions and green onions, stir-fry until onions are broken. Done.

    

13. 13 Add white sesame seeds to the pot before serving to increase the aroma. There is no fishy smell at all when the squid is processed in this way, and it will burst into fragrant after one bite. For those who don’t like too sweet, you can skip the Korean chili sauce and just pair the black bean sauce with light soy sauce, which is also a perfect match