Dried shredded squid:
1: Dry-stir-frying shredded squid is a unique cooking method in Sichuan-dry-stir-frying shredded squid into dishes. However, the dried shredded squid is different from other dried fried dishes, because the dried squid contains very little water (about 16 grams per 100 grams), so stir-frying requires strong fire, boiling oil and fast turning. When stir-frying, the appropriate oil temperature is 60% (170℃). At this time, the oil surface in the pot begins to emit smoke. After the squid shreds enter the pot, the surface of the raw materials quickly solidifies to form a coke film, which prevents the internal water from oozing out and ensures that the dishes are crisp outside and tender inside. Dry-stir-frying shredded squid is a unique cooking method in Sichuan-dry-stir-frying shredded squid into dishes. 2. Pay special attention to cooking wine when shredded squid begins to shrink, and quickly add shredded pork, stir-fry it with the shredded squid, and then add refined salt, monosodium glutamate and sugar to stir-fry until the shredded squid is dry. This operation process is the key to "taking treasure from fire", and it is forbidden to stir-fry in the pot for a long time, otherwise the loach fish will be dry at high temperature and will be too old to chew.