Ingredients: 200 grams of squid (dried)

Accessories: 20 grams of magnolia slices, 20 grams of starch (broad beans)

Condiments: 1 gram of MSG, 20 grams of shallots, soy sauce 20 grams of ginger, 2 grams of salt, 3 grams of garlic, 10 grams of cooking wine, 10 grams of lard (refined), 40 grams of appropriate amount of each

How to cook squid:

1. First, cut the dried squid into It must be cut off and put into warm water at 40-50℃ with alkali to soften it completely;

2. Scrape off the black skin on the squid, cut it into two pieces along the length, and add the alkali water together Pour into the pot;

3. Bring the pot to a boil over a high fire, turn on the heat 2 to 3 times until it becomes translucent;

4. Put the squid into a basin , continuously change the warm water to keep it above 40℃, add a little alkali when changing the water, and wait until it is completely swollen;

5. When pinched by hand, it becomes elastic, smooth and soft, yellowish white, fresh and translucent. OK, rinse with warm water and remove the alkali smell before use;

6. Cut the squid into 5 cm square pieces, boil it with boiling water and drain;

7. Slice the magnolia slices;

8. Cut the green onions into horseshoe shapes;

9. Add oil to the pot, add the green onions, ginger and garlic to the pot, add 75 ml of broth, soy sauce and salt , cooking wine;

10. Pour in squid and magnolia slices and cook until seasoned, add MSG, thicken with wet starch, add oil and serve.

For more information on grilled squid, see Mint.com Food Library/shiwu/shaoyouyu