In fact, if you want to make the squid delicious, you don’t need to perform the process of pouring water, but this step is essential. Otherwise, the big squid will not taste good when fried, and it will taste bad when eaten, with a strong fishy smell. In this step, you can add pure grain wine and white rice vinegar to soak the giant squid. This can soften the texture of the giant squid meat, and also has the effect of removing the fishy smell. The fried taste is tender and delicious. To make giant squid, you must first select good ingredients. It must be fresh giant squid. There is no need to consider the kind that has been dead for a long time. Pour the prepared giant squid into the water. When boiling, add a little rice wine. , the duration of pouring the water should not be too long, just two or three minutes, so that the fishy smell of the squid will be almost gone.

Then boil the oil and stir-fry the onion and garlic until fragrant, then pour in the Pixian bean paste and its Stir-fry the onions for 1 minute, then add the large squid, stir-fry for another 2 minutes and it is ready. The fried squid will be delicious and tender without any fishy smell. Wash the dried squid carefully by hand. Clean, cut off the bezoar throat with a knife, then cut off the top of the big squid, put the dried squid into the sink, soak the dried squid thoroughly for 20 hours, change the water every 7 to 8 hours, repeat the previous process many times, until Soak the dried squid thoroughly. Then use a knife to cut the pork loin on the inward side of the big squid.

There are relatively many ways to cook squid. It can be stir-fried as a dish or cooked as a raw material for nourishing soup. Each cooking method produces a different taste. , highly recommended for oil frying. Prepare in advance the onions, chili peppers cut into diamond-shaped slices, ginger slices, garlic, and green onions. Stir-fry onion and ginger in hot pan and cold oil until fragrant. Put in the big squid with onions and peppers, season with oil, light soy sauce, chicken essence, and MSG. Just stir-fry evenly over high heat. Remove the thin outer layer of skin from fresh squid and clean it. After removing it, cut it gradually. Cut off the squid claws and set them aside. Slice the large squid meat into your own size. Use a knife to cut a few slits into the sliced ??squid meat. Be careful not to cut off the squid slices, as this will make it easier for the flavor to enter.

Put the water in a pot and boil it. When the water feels like 60 or 70 degrees, slowly add the squid slices and drain the squid claws. You can roughly tell the temperature of the water itself. It only takes 30 seconds to boil the water in Naoshui. It will be cooked after a long time. It doesn't taste good when cooked. After soaking, pick it up and put it in a basket to keep the water control machine clean. Heat the pan and heat the oil. The pan should be hot and the oil should be cold! Add the onions and garlic and sauté until fragrant, add the blanched squid meat, and gradually stir-fry the squid claws. Stir-fry for a while, add some pure grain wine to the pot and stir-fry again. Wait until the squid is fried until it becomes rolled. At this moment, pour some pure grain wine, add dongru, carrot slices, chili flakes, thirteen spices, black pepper, a small amount of white sugar, and an appropriate amount of salt, and it is ready to serve. Adding white wine can remove the fishy smell very well! Soaking water is also important.