Main ingredients

5 squids

1 potato

Half onion

Accessories

Half a spoonful of salt

A little sugar

A little cooking wine

1 tablespoon soybean paste

2 tablespoons vegetable oil

Steps to make braised squid in potato sauce

space

1. Rinse palm-sized squid with cold water. If it is frozen, it needs to be thawed in cold water.

space

2. Pinch the neck, pull out the head and internal organs entirely, discard the hyaline cartilage, and do not break the "ink". (Actually, the ink of squid is very nutritious and beneficial to the human body, but we are accustomed to throwing it away and not eating it, so it doesn’t matter if it is broken. The color and taste will be slightly affected)

space

3. Pinch the head, squeeze out the hard mouth in the middle, and throw it away.

space

4. Tear off the skin and cut into wide sections. Note that if there is such translucent tissue, it is squid roe, which is delicious when cooked, so do not throw it away.

space

5. Cut the head lengthwise and deal with all the body. (You can blanch the water to remove impurities, or you don’t need to blanch it, because the squid is relatively small and is easy to cook. After blanching it, the meat will become hard and unpalatable. If you use large strips with thick meat, Cut the squid into pieces and blanch them quickly in water at 70 or 80 degrees Celsius).

space

6. Wash and scrape the potatoes, cut the onions into thin strips and chop the green onions.

space

7. Heat oil in a hot pan and sauté chopped green onions until fragrant. There is no scallion white anymore. Just make do with scallion leaves. The aroma is not as good as the scallion white.

space

8. Add onions and stir-fry evenly, add a spoonful of soybean paste, add water, bring to a boil.

space

9. Cut the potatoes into hob pieces. The hob block is to roll the potatoes while cutting them into triangular pieces. The shapes of these pieces are more random, the size and thickness are moderate, and they are easier to cook. Generally, this kind of slice is used to make ground fresh food.

space

10. Pour the potatoes into the pot and simmer until they are about 70 to 80% ripe, which only takes three to two minutes.

space

11. Change to low heat, add squid, salt, cooking wine and sugar, mix well.

space

12. Simmer over low heat for three to two minutes. When the squid changes color, turn off the heat, then cover and simmer with residual heat for a while, then serve.