1. First, treat the squid and remove its internal organs, then clean the squid head and remove its teeth and eyes.
Scrape the mucous membrane on the squid whiskers with a knife, then remove the soft spines from the squid, tear off the mucous membrane on the squid, and then clean it. After washing, cut the squid into sections, then cut the squid with a cross knife and cut it into small pieces.
Squid is very thin, so it's not easy to make a flower knife. Just give full play to the knife work, and then start to deal with shrimp.
Cut off the shrimp gun, pick out the shrimp package, and then cut the shrimp back with a knife.
2. After the squid and prawns are treated, simply clean them and start pickling. Add salt and cooking wine, mix well and remove the fishy smell.
When curing, auxiliary materials are prepared. Onions are cut into filaments, and then evenly placed at the bottom. Celery is cut into sections, cucumber is broken and cut into sections, millet pepper is cut into sections, and onion, ginger and garlic are all cut into pieces.
Most importantly, we need to mix a spicy sauce, a hot pot base, a spoonful of bean paste, a spoonful of Chili sauce and two spoons of dry pot sauce. These sauces can be bought in supermarkets.
3. When the ingredients are ready, you can start cooking. First, fry the prawns twice.
Boil the oil, put a little more oil, and while waiting for the oil to heat up, sprinkle dry flour on the prawns to make them dry and waterless. When the oil temperature is 60% hot, pour in prawns.
When prawns are poured in, the oil temperature will be reduced to 50% heat, and the prawns will be fried to golden brown over medium heat. Take out the prawns, then raise the oil temperature to 70% heat, pour in the prawns and fry them again, so that the prawns will be more crispy.
After frying prawns, squid need not be mixed with flour, just fry it once. When it's fried, put it out for use.
4. Next, we boil oil, add onion, ginger, garlic and millet pepper, stir-fry until fragrant, add the prepared sauce, add oyster sauce, soy sauce and cooking wine, stir-fry until fragrant, add celery and cucumber, and stir-fry evenly.
Finally, pour in the fried prawns and squid, pour in the right amount of white sugar to freshen up, stir fry evenly, and then take out the pan and plate.
Apart from showing off the knife work, there are no complicated steps. Although the step of passing the oil is a bit wasteful for domestic practice, we don't eat it like this every day, right? The overall taste is spicy and delicious, which is very in line with our heavy-flavored griddle positioning today.