Water-fried squid

wood

1/4 shallots, 3 slices of ginger, 1 squid.

The way of doing things

1. Thaw the frozen squid in water.

2. Cut the frozen fresh-cut squid into pieces.

3. Blanch the sliced squid in boiling water for 2 minutes, and then take it out.

4. Put the salt, ginger slices and shredded onion into the big squid plate in advance.

5. Put base oil in the pot. After the oil is boiled, put the mixed squid in step 4 into the pot and fry it in the oil until it is cooked.

6. It doesn't take long to fry, and it can be cooked in three minutes.

skill

Big squid doesn't need a long time in the case of drowning and oil explosion, and it is very easy to get old and has a bad taste.

Squid in stone pot

Raw materials:

Dried squid, cooked pigskin, Pleurotus ostreatus, Tilia amurensis, sausage, trotters, old hen soup, salt, rice wine, ginger, onion and pepper noodles.

manufacturing process

1, put cold water and quicklime powder in the basin, put dried squid in it and soak it for 12 hours, and stir it twice to make the big squid swell evenly, then take it out and clean it with cold water;

2. Cut the big squid into thick shreds with a length of 4cm and a width of 1 cm, cut pigskin, Pleurotus ostreatus and sausage into thin strips, wash ginger and garlic and pat them loose;

3. Burn the iron solder red, flatten the hair sewn on the heel of the pig's trotters, then soak it in warm water for 30 minutes, scrape off the burnt skin and hair and clean it;

4. Put the supernatant into a stone pot, add onion, ginger and rice wine, boil pig's trotters on fire to remove foam, and simmer for about 90 minutes to form soup;

5. Put the old hen soup into the pot and blanch the shredded squid; Remove the trotters from the stone pot, add the old hen soup, shredded squid and various seasonings, and stew for another 30 minutes until the soup is milky and sticky. Add salt and pepper noodles and cook.

Characteristics of this dish: bright color, rich soup flavor, long heat preservation time, suitable for winter use,