Raw materials: 300 grams of water squid, 50 grams of lean pork, 25 grams of kimchi, pickled chili pepper moderate.

Methods:

1. squid graver cross knife, cut into rectangular slices, in 70 ℃ water boil into a pencil shape, put alkaline water immersed for 30 minutes out, bleaching alkali flavor, plus seasoning, wet starch flavor under 8 into hot oil boiled out;

2. pot to stay in the bottom of the oil, under the minced meat, pickled chili pepper stir-fried aroma, under the squid, plus soy sauce, yellow vinegar, monosodium glutamate and stir-fry, then add broth boiling thickening loaded. Add broth to boil thickening plate is complete.

Sour and spicy pencil squid practice two

Raw materials: 200 grams of dried squid, 50 grams of lean pork, 25 grams of sour pickles, 25 grams of hairy yucca slices, 2.5 grams of red bell pepper is not yet, 25 grams of garlic, 50 grams of wet starch, 1.5 grams of soda ash, 25 grams of soy sauce, 1 gram of monosodium glutamate, 1 gram of salt, sesame oil 2.5 grams of yellow vinegar 10 grams of cooked lard 1000 grams of meat broth, 50 grams (100 grams of consumption) 50 grams (100 grams).

Method of production:

1. will be in the squid beard, alkaline water, good, boneless wash, cut straight from the middle of the 2 large pieces, in the original side of the bone, every 0.3 centimeters straight knife, and then carved across the diagonal knife, cut into 3 centimeters long, 2 centimeters wide rectangular slice, sheng into the tiled mantle, with seventy percent of the heat of the water into the squid slices heat that is rolled into the shape of a pencil, decanting the water, plus 25 grams of wet starch, 1 grams of refined salt scratched, lean pork, pickles, magnolia chips are cut into pieces of minced; 2. frying pan on high heat, into the cooked lard, burned to 80% hot, under the squid roll, simmering a little bit, and immediately poured into the funnel filtered oil;

3. frying pan to stay in the bottom of the 75 grams of oil, burned to 60% hot, under the lean pork, magnolia chips, pickles, red pepper, not yet, green garlic stir-fry, followed by the next squid, soy sauce, soy sauce, yellow vinegar, monosodium glutamate stir-fry, and then Add meat broth boil, thickening with wet starch (25 grams), holding the pot upside down a few times, out of the pot on a plate, dripping into the sesame oil that is. [eat zone]

Cooking skills:

1. squid alkaline water hair: take 150 grams of lime, 350 grams of alkali, blended into 2 kg of boiling water, to be lime, alkali dissolved, remove the sediment, and then blended into the 2 kg of cold water. Into the squid, until the squid dry hair full, elastic and shiny when fishing, into the water immersion drift, so that the squid fully absorb water, to alkali flavor that is.

2. Sour pickles: the water altar clean and dry, put 2500 grams of warm water, 150 grams of salt, pepper 25 grams, 100 grams of white wine, sugar 50 grams. Then, the soaking soaked vegetables washed and dried, sheng into the altar sealed, soaked for a day or two that is.