Stuffed squid with soy sauce
By TeaganCassin
I made it during the Chinese New Year. The taste of fermented bean and seafood is very good. Coupled with the delicious aroma of pork, the overall flavor is salty and fragrant, and the taste is strong ~ that rice bibimbap soup is very delicious!
Recipe Recommendations
- small squid appropriate amount
- the minced pork appropriate amount
- mushrooms appropriate amount
- red pepper appropriate amount
- douchi appropriate amount
- scallion appropriate amount
- oil appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- white sugar appropriate amount
- pepper appropriate amount
- salty and fresh
- skills
- half an hour
- senior
Steps for Stuffed squid with soy sauce
1
Soak mushrooms and dice, chop red peppers, scallions, and fermented beans, wash the small squid and remove the head. Don't throw away the removed head. You can make full use of it into other dishes.
2
Stir the ground pork with salt, white sugar, pepper, green onion, and mushrooms evenly to make a pork filling.
3
Use chopsticks to fill the pork filling into the stomach of the squid.
4
Mix 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, 1 tablespoon of white sugar, and 1 tablespoon of starch to make a sauce.
5
Pour a little oil into the pan, add the chopped green onion and black bean, and stir fry until fragrant.
6
Pour in the stuffed squid and stir fry slightly.
7
Pour the mixed juice into the pan, add appropriate amount of water to cover the squid, cover the lid and simmer.
8
Remove until the soup is ready to dry, add a little salt and pepper to taste.
9
Sprinkle in shredded red peppers before taking out of the pan, stir fry well.Stuffed squid with soy sauce Make Tips
1. I use dried fermented soybeans, which is salty, so remember to put less salt in the end, and friends with light mouthfuls can not put it in. 2. Don't fill the meat filling too full, otherwise the meat filling will run out when it's cooked later.