Ingredients: squid (dried) 300g crispy rice (millet) 200g

Accessories: mushrooms (dried) 50g

Seasoning: green onions 15g pig Oil (refined) 100g cooking wine 25g soy sauce 25g salt 5g pepper 1g MSG 2g starch (pea) 20g sesame oil 15g appropriate amount of each

How to make crispy squid fillets:

1. Soak the squid slices in advance, wash them, and rinse them with boiling water 2 to 3 times to remove the alkaline smell and make them swell;

2. Break the crispy rice into 3 cm pieces. pieces;

3. Remove the stems of the mushrooms and wash them, and cut the larger ones into pieces;

4. Cut the green onions into sections;

5. In the pot Add 250 ml of clear soup, cooking wine, soy sauce, and salt, bring the squid slices to a boil, then pour into a colander to drain;

6. Put lard in the pot and heat it to 60% heat. Add the mushrooms and stir-fry;

7. Add 500 ml of thick chicken soup and MSG, adjust the flavor, and use wet starch to thin and thicken;

8. Add the squid slices and cook until the flavor is added. Sprinkle pepper and scallions, add sesame oil, and put it into a soup bowl;

9. In another pot, add lard and heat until 70% hot, add the crispy rice and fry until golden brown, pour in Drain the oil in a colander;

10. Place the crispy rice on the table first, then immediately pour the squid slices onto the crispy rice. You will hear a crackling sound and it is ready.

For more information about crispy squid slices, see Mint.com Food Library/shiwu/guobayouyupian