It's sour and hot
By VicentaLakin
It's essential for every meal, of course, to be a squid, and the best way to eat a fresh squid in the eyes of Chongqing is to make pickles, either peppers, or carrots, or, of course, dried radish, but I prefer to eat pickles, which are sour and sour and sour and sour as to suffocate the squid, which is made by my mother herself. But when you eat it in your mouth, you'll find that the sour spicy taste of radish has fully infiltrated the squid, with a little sweetness in the sour spicy, silk buttons and a lot of respiration. The white squid was contaminated with red sauce, and the traditional squid showed a gruesome mood. That's the bright spot for this dish。
Recipe Recommendations
- squid art. 1
- Soak sour radish one
- pepper appropriate amount
- bean paste appropriate amount
- garlic appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- hot and sour
- fried
- ten minutes
- senior
Steps for It's sour and hot
1
Buy back the whole squid, remove the surface membrane and the groceries on the head, head and back
2
The whole squid body was cut in a single blade, divided into two symmetrical pieces, and then mainly on these two blades
3
When you hit the squid, you cut the square
4
When boiled with water in the pot, the squid squeezed quickly, and then took out the controlled water
5
Scratch
6
Precious slices, garlic slices
7
When it's hot in the pot, put the peppers in it
8
Adding a little pepper spray
9
A spoonful of soy sauce makes red oil
10
Precious slices, garlic slices
11
Pour a spoon, a spoon of wine
12
I'll put a little salt in the endIt's sour and hot Make Tips
1. Watch the timing when blanching squid; remove it immediately once it starts to curl, or it will become tough.
2. Drain the blanched squid well, then stir-fry quickly over high heat to retain its freshness.
3. Pickled radish is one of the pickles Sichuan people love to make most.