1. dry squid in salt water for an hour (it is said that the freshness of the squid will not be soaked off), tear off the top of all the things that do not look good, cut into small pieces; pork cut into pieces and put in water to soak for 10 minutes, and then drained. 2. frying pan oil hot, pour pork and a large piece of ginger and stir fry until the pork slightly spit oil into the squid and then stir fry a short time, the yellow wine into the giggle a little bit, put the pumping, soya sauce (occasional use of Haitian straw mushroom old soya sauce, a little can be la), pour in Coke to submerge most of the ingredients (sugar and water do not need to pull), and then put a small fingernail cap old soya, a little can be lah). Haitian mushroom old soy sauce, color is very good, a little can be la), pour in the cola submerged most of the ingredients (sugar and water do not have to pull), and then put a small fingernail size star anise and cinnamon, high heat boil, turn the fire to a low simmer. 3. 偶这回没用高压锅，所以焖了一半小时（其实偶认为如果光是猪肉的话一小时就差不多啦，但是因为鱿鱼没有完全发透，所以得多少一会儿），中途可以放一些盐调好味道，最后大火收汁，再撒一点味精就可以出锅了。 Burnt squid is still a little tough, quite delicious, pork has reached the point of melt-in-your-mouth.

Lychee squid

<Main Ingredients >

dry squid 250 g soy sauce .15 g wet starch 10 g chicken broth .50 g

Persimmon pepper 25 g pepper l grams of sesame oil .10 grams of peanut oil 750 grams

Monosodium glutamate .3 grams (consumed 75 grams) alkali .25 grams of shaoxing wine .10 g

Asparagus .75g scallion 5g garlic .5g

<cooking method>

1. dry on the fish soaked in cool water for 2 hours, tear off the skin, cut in half with a knife, graver on the Lychee flower knife. The method of graving is to tilt the back of the knife to the right at an angle of 45 °, in the fish graved into a depth of 0.33 centimeters, 0.33 centimeters wide knife pattern, and then the first graved with the first graved diagonally across the graved into the same depth, width of the knife pattern, and then cut into triangular pieces up to 3 centimeters long, which is the lychee flower knife.

2. Put the lye noodles in warm water, let it cool, then put the cut fish into the (to the extent of submerged on the fish) soaked for 1 to 2 hours, take it out and rinse with water for five or six times until there is no taste of lye, and then fish out and drain the water.

3. asparagus, persimmon pepper are cut into the same size and squid slices, green onions cut into horseshoes, garlic slices, with soy sauce, monosodium glutamate, pepper, chicken broth, wet starch, sesame oil, green onions, garlic into gravy.

4. frying pan on a high flame, put peanut oil, burned to seventy percent of the heat on the people on the fish, when the squid rolled up, Lychee-shaped, quickly into the asparagus, persimmon pepper slices, and immediately from the pot, drained off the oil.

5. Then the frying pan on the fire, pour into the Utah fish, asparagus, persimmon peppers stir-fry a little bit, from all around the cooking Shaoxing wine, pour into the gravy, turn over evenly into.

<Craft key>

1. graver, the depth of the knife should be consistent, the second carving knife should be with the first knife grain into a diagonal cross shape.

2. In order to remove the alkali solution, soak the right fish in cool water for 5-10 minutes before each rinse.

<flavor characteristics>

1.China's cooking has always been concerned about knife work, especially on the graving of various shapes of flower knife more good. This dish is the squid carved into lychee fruit. After heating, the image is vivid and chic.

2. This dish is golden yellow in color, shaped like lychee, decorated with white and green color ingredients, colorful, on the fish crisp and smooth fragrance, light and refreshing.

Squid and minced pork congee

Main ingredients: 3/2 bowl of white rice, 1 dried squid, 100 grams of minced pork, 1 tablespoon of winter vegetables, 1 tablespoon of coriander, 3 cups of soup.

Accessories: Marinade: 1 teaspoon each of light soy sauce and corn starch. Seasoning: 1/2 tablespoon fish sauce, 1/2 teaspoon salt, pepper to taste.

Method:

1. Rinse white rice with hot water first, then drain well.

2. Soak the dried squid in water to soften it, wash it and shred it.

3, minced pork add marinade mix.

4, boil the soup, under the minced pork boil, add white rice, squid and seasoning, cook until the squid rolled up, and then under the winter vegetables and chopped coriander, you can put up into the soup bowl to eat.

Squid in casserole

Raw materials: dried squid, cooked chicken skin, mushrooms, capers, ham, pig's trotters, chicken broth, salt, cooking wine, ginger, scallions, pepper.

Practice:

1. pot of water 2000 grams, 50 grams of quicklime plus dry squid soak 12 hours, stirring between the two, so that the squid swells uniformly fished out, rinsed with water; will be a good system of squid cut into four centimeters long, one centimeter wide thick wire, chicken skin, capers, mushrooms, ham are cut into thin wire, onion and ginger washed and patted;

2. the brazier Burning red hot pig's feet tip seam of the hair, and then placed in warm water soaked to half an hour to scrape off the hot paste of the skin and hair washed;

3. casserole pot put on 1000 grams of clear plus onion, ginger, cooking wine, pig's feet put on the fire to boil skimmed off the froth and moved to a slight fire to simmer for about 90 minutes into a thick broth;

4. pot to put the chicken broth 250 grams of blanch the squid once;

5. from the casserole pot Take out the pig's feet and chicken broth, squid and a variety of ingredients and then stewed for half an hour to soup white thick for the best, add salt and pepper to taste that is cooked

with the oven to do the same