300g fresh squids
2 bell peppers
1 tbs fermented shrimp paste
3 cloves garlic
2 tsp Shaoxing wine
1/3 tsp sugar
1 tsp cornstarch
3 tbsps water
01 Tear the purple sheath off the squids. Rinse and wipe dry.Make light crisscross incision on the inside of the squid. Cut into pieces and blanch them in boiling water briefly. Drain well.
02 cut the bell peppers into halves and seed them. Rinse and cut into pieces.
03 Heat a wok and put in 1 tbsp of oil. Stir fry garlic until fragrant.Add squids, fermented shrimp paste and Shaoxing wine. Stir welL. Put in the bell peppers and stir further. Pour in the thickening glaze at last and cook until it thickens.Serve.
Q:Why do you make crisscross incisions on the squids?
A:The crisscross incisions not only are pleasing to the eyes,but also make the squid cook faster and retain their crunchy texture.
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