Black soy sauce squid

Overview

[Squid with Black Bean Flavor] Easily cut out squid flowers. Strangely enough, I like to use Black Bean Sauce with squid. Maybe it’s because this combination is not spicy but delicious, and the children like to eat it. Living in the mainland, I don’t eat much food in the sea. I saw this squid that day and it was very good. I bought it for a change. I'd rather use tempeh to go with the stir-fry. It's very fragrant.

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• old man
• dinner with friends
• autumn recipes
• lunch
• cooking wine
• garlic sprouts
• light soy sauce
• squid
• tempeh
• cooking oil
• ginger
• red pepper
• salt

Ingredients

Steps

1. 1 Material diagram. I have torn off the skin of the squid.

   

2. 2 Cut the squid with a knife and be careful not to cut through it. To explain, the top of the picture is the position of the fish head, and the side where the knife is cut is the outside of the squid. The knife should not be cut vertically, but should be at an angle to the food, about 45 degrees. Don't make a mistake when changing the direction of the knife into small pieces.

   

3. 3 Prepare tempeh and change ingredients. .

   

4. 4 Boil water in a pot and blanch the cut squid

   

5. 5 Pour oil into the wok and sauté the fermented black beans, ginger and chopped garlic.

   

6. 6 Add the blanched squid.

   

7. 7 Add a little stock and fry for a while, add garlic sprouts and chili shreds, add salt soy sauce and a little cooking wine to taste. Just take it out of the pot.