Douban Squid
Overview
Squid seems to be cooked in the same way, but the seasoning is slightly different. For this watercress squid, blanch the squid in advance until it curls, and then stir-fry it in the pan. Later, I found that one benefit of doing this was that there were not as many squids coming out of the water as before. According to the habit of lazy people, fry the onions first and then add them, instead of frying the squid and then frying the onions, because this way you don’t have to wash the pot. Add a thin layer of gravy and thicken the small amount of soup. It looks much better than last time. There is nothing green to brighten it up, so I just throw in a few chopped green onions and see if it looks better?
Tags
Ingredients
Steps
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Ingredients: 1 steamed squid, 1/4 onion, 3 slices of ginger, 3 grams of bean paste, 3 ml of light soy sauce, 3 ml of cooking wine, appropriate amount of salt, appropriate amount of water starch, 1 dried chili
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Deboned squid,
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Tear off the fascia,
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Beat into a knife, put in a colander to drain the water, and set aside.
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Wash and cut onions into cubes, slice ginger and set aside.
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Pour water into the pot and bring to a boil, add squid and blanch until curled.
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Remove, drain, and set aside.
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Pour a small amount of oil into the pot and heat it,
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Add onions, add a little salt, stir-fry until cooked through, and remove.
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Pour appropriate amount of oil into the pot. Heat.
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Pour in the bean paste, dried chili peppers, and ginger slices respectively and saute until fragrant.
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Pour in the squid and stir-fry for a few times,
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Pour in light soy sauce and cooking wine and stir-fry evenly.
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Add onions and stir-fry evenly.
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Add water starch,
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Stir-fry until the soup thickens.
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Remove from the pan and serve on a plate, sprinkle with chopped green onion.
