Spicy Stir-Fry Squid Rings

Materials

1 fresh squid, 1 piece, 1 tbsp minced garlic, 1 tbsp diced chili pepper, 1 tsp soy sauce, 1 tbsp rice wine, 1 tsp barbecue sauce, 1 tsp white vinegar, moderate

Methods

Do the job

Do the job

De-bone the fresh squid, remove the membranes, and cut the squid into rings. Heat a moderate amount of oil in a pan and then garlic, minced chili peppers burst incense, under the squid rings, stir fry a few times, the seasoning in the rice wine choking the pan and then under the other seasonings, stir fry for a few times, before starting to throw in a large handful of Jiulongta, turn the pan a few times on the finish

Sauce fried squid rings

Materials

Squid rings 240g ginger (sliced) 40g chili pepper (diagonally sliced) 1 branch garlic 30g Jiulongta 10g sesame oil 1 tbsp rice wine 1 tbsp water 100cc soy sauce 1/2 tsp sesame oil 1/2 tsp rock sugar 1/4 tsp salad oil to taste

Methods

1

Squid rings

2

In a wok, add sesame oil, stir-fry sliced ginger and garlic to get the aroma

3

Put in the rice wine, water and soy sauce, soy sauce paste, oyster sauce, rock sugar, and chili pepper, and bring to a boil

4

Put in the squid rings, cover and simmer until cooked.

5

Put the nine layers of pagoda before starting the pot can be

Squid rings with scallions

Ingredients

Main Ingredients: Frozen squid rings of about 400 grams, 300 grams of Dutch beans, 1 parsnip, 1 piece of dried green onion.

Seasoning: 1 tsp refined salt (defrosted), 1 tbsp self-frying shallot oil, 2/3 tsp refined salt, 1 tbsp white wine, 1/3 tsp pepper, 1/4 tsp sugar.

How to make it

1: Put the squid in a container full of water at room temperature, add 1 tsp salt, stir well, and soak for about 10 minutes;

2: Drain the squid, and if you want to make it look good and taste good, you can cut the squid rings into half pairs, and the big ones into quarters, and then make a notch on the side. Dutch beans on both ends to remove the tendons, green onion green diagonally cut into sections and white onion grain, dry onion grain;

four, the squid dry water, and so will be over the oil on the not frying pan;

five, the vendor oil burned to medium-hot, do not have to roll too much, the next squid into the pot, a little turn a few under the immediate drainage of the oil;

fixed, pouring into the Dutch beans over the oil, but also a little turn a few that is out of the pan to drain the oil;

seven.

7, the oil, add self-frying onion oil about 1 tbsp, especially fragrant, pan hot add dry onion and white onion grain, burst incense;

8, add squid and Dutch beans, point into the salt 2/3 tsp, sugar 1/4 tsp and pepper 1/3 tsp, pocket a few times, in the pan side of the white wine, stir fry a few times quickly plate out of the pot to avoid the dish is too old.