Squid is a natural aquatic protein given to mankind by the ocean and has the effect of nourishing the stomach, tonifying and moisturizing the skin. Squid is rich in protein, essential amino acids and calcium, phosphorus, iron and other elements, conducive to bone development and hematopoiesis, can effectively treat iron deficiency anemia; squid also contains a large number of oxalic acid, can inhibit blood cholesterol levels, relieve fatigue, restore vision, improve liver function. However, it is worth noting that squid aquatic nature of cold, spleen and stomach cold people should eat less.
The squid is not only nutritious but also particularly delicious, usually buy back the squid to stir-fry mostly, but also can be burned to eat, baked to eat, or do squid soup. We all know that if the squid is not handled well, it is particularly fishy. Most people do squid, are taste favoring spicy flavor, spicy flavor will cover the fish fishy, no spicy people see red spicy oil will increase appetite, that do not like too spicy people, can be a little lost, want to eat but do not dare to eat.
Today, we share with you a new way to eat squid - squid braised pork, and pork with to burn, red color, entrance slightly spicy fresh crisp tender and some sweet, not fishy and not greasy. A dish, there are fish and meat, fish sucked full of pork fat, fresh and soft; pork is not greasy, melt in the mouth, the taste is really great. Squid meat is also a little crunchy toughness, the more you chew the more fragrant, aftertaste. Do not like too spicy and like to eat fish friends, this time really blessed, come to see my specific method!
Squid braised pork home practice
Required ingredients and seasonings: a squid, pork half a catty, star anise, ginger, small onions, red pepper, salt, soy sauce, soy sauce, oyster sauce, white wine, vinegar, white pepper, soy sauce, icing sugar
Steps to make:
1, squid dried soak is very critical, if not good soak, make out of the finished product will be hard and fishy. and fishy. I will use the warm water is not hot to soak, the water did not exceed the squid, the middle of the replacement of several water, probably soaked for eight or nine hours, soak soft can be.
2, soaking good squid meat thick a lot of dry products because it is removed in addition to the viscera, cleanup work is relatively simple. White bones in the fish gently plucked off, and then from the back of the vertical cut a knife, along the scratches to tear off the body and whiskers on the brown epidermis on the line. The disk-like suckers on the squid's whiskers are a bit hard like plastic, so I scraped them all off by hand. The other like fish eyeballs and so on, too hard to remove on it.
3, washed squid cut flower knife finished product will look better, I want to save trouble, directly with a knife into small pieces.
4, first into the pot blanching to fishy, pour a few tablespoons of white wine in the water, add a few slices of ginger effect is better. Cooked two minutes, fished out over the cool spare.
5, pork prices fell a little bit, pork is too fat, buy the front leg meat, half a catty is enough. After cleaning, cut into slightly thicker slices of meat on the plate standby, fat and lean meat should be separated.
6, pour a little cooking oil in the pot, hot and put into the fat meat slices stir fry, such as meat fried oil, under the star anise, ginger, scallions fried incense. Then into the lean meat slices, stir-fry until browned.
7, into the blanched squid slices continue to stir fry, in turn into the white pepper, white wine, soy sauce, soy sauce, oyster sauce and bean sauce stir fry.
8, add enough boiling water in the pot to submerge the fish and meat can be, put two crystal sugar, pour some vinegar into it. Onion knots, garlic and a few dried chili peppers also put in together. White wine and vinegar can be very good to remove the fishy flavor, and white wine is better than the fishy effect of wine.
9, cover the lid with high heat to boil, turn small fire simmer forty minutes. When you smell the aroma, open the lid and pick out the green onion knots, with high heat to collect dry soup, sprinkle with chopped green onions, you can plate open to eat it!
The fragrant squid braised pork is ready, slightly spicy and fresh, but also some sweet. Lean meat is soft and melt in the mouth; fish meat is crisp and tender with toughness, delicious and chewy more and more fragrant, too much rice, like to learn to do it!