Shredded squid:
1: Dried shredded squid is a unique cooking method in Sichuan. However, the dried squid shreds are different from other dried cooking, because the water content of shredded squid is very small (about100g16g), so cooking needs fire, boiling oil and quick rotation. When cooking, the oil temperature should be 60% (170℃). At this time, the oil level in the pot began to emit black smoke. After the shredded squid is put into the pot, the surface of the raw material quickly solidifies to form a coke film, which prevents the internal moisture from oozing out and ensures that the dishes are crisp outside and tender inside. Dry fried shredded squid is a unique cooking method in Sichuan-dry fried shredded squid into dishes. 2. Pay special attention to cooking wine when the shredded squid begins to shrink, and quickly add shredded pork, stir fry with shredded squid, and then add refined salt, monosodium glutamate and sugar to stir fry until the shredded squid is dry. This operation process is the key to "taking treasure from fire". It is forbidden to stir-fry in the pot for a long time, otherwise the loach fish will dry at high temperature and be too old to chew.