Squid mouth is the mouth of a squid. This puffy little thing actually wants to eat another one after eating one! Often made as a snack

Ingredients

300g squid mouth

One pinch of minced garlic

One pinch of Pixian bean paste spoon

A pinch of salt

An appropriate amount of soy sauce

A pinch of oyster sauce

Secret squid mouth recipe

Squid mouths are not common. I can only buy frozen squid mouths at the largest local vegetable market ~ defrost them first ~

Then blanch them and add a few slices of ginger, because frozen squid mouths have a lot of water and are fishy... Blanching can remove the fishy smell and remove excess water.

Furthermore, there is a polypeptide component in fresh squid, which must be cooked thoroughly before eating. If eaten before being cooked, it will lead to intestinal motility disorders.

When the color turns white, you can pick it up~

Drain the water~ Otherwise the oil pan will explode after a while...

Heat the pan. Pour more oil, generously sprinkle the minced garlic and stir-fry until fragrant, then snap the squid into the mouth without even a moment’s notice! Wow! Zhila!

Stir-fry for a few minutes over high heat~

The key to making a squid mouth with soul and aroma is a spoonful of Pixian Doubanjiang () or something special from your hometown. I don’t have any chili sauce, but the goddess Lao Ganma can do it...

Because the bean paste itself has a salty taste, stir it evenly and then add salt and soy sauce according to your own taste. Adding a small spoonful of oyster sauce will make it fresher~

After adding the seasonings, stir well and stir-fry for a minute or two, and it’s done! Pay attention to the heat and don't make it burnt if it's too hot...

You can also add some salt and pepper on the side. If the flavor is not enough, you can also dip some in it~