squid

The method of cooking squid with iron plate in pan

Pan-cooked squid with iron plate

When summer comes, two squid are less than a dollar. You can make iron squid in a pan at home, but there are three major problems, one is old, the other is tasteless, and the third is fishy. How can you make tender, sweet, fresh, crisp and fragrant squid? Let the special snack video network teach you how to do it.

First of all, we should choose shiny hands that don't stick, smell no peculiar smell, remove the black film on the epidermis, rub it in water, turn around, cut off the whiskers, take out the fishbones, clean the internal organs, cut the squid into thin strips and cut it for later use.

Next, mix the juice, put the base oil into the pot, add the minced garlic and Jiang Mo until fragrant, then add the garlic hot sauce, stir-fry the red oil, then add the water, after boiling, add a spoonful of oyster sauce, a proper amount of sugar and a spoonful of seafood soy sauce, and boil the fragrance until the sauce is thick.

Next, fry the squid, first add the onion, then add the squid when it turns yellow, and then add the fried juice when the squid is 89% mature, so that it can not only lose moisture but also taste, stir well, and then you can go out of the pot, which is the same as eating squid with iron plates.