Kung Pao Squid
Kung Pao dish is a traditional and famous dish in Sichuan, represented by Kung Pao chicken diced. However, among Kung Pao chicken diced, I dislike eating peanuts the most. I really don't like adding peanuts to it to affect the taste. The Kung Pao squid made this time is mouth-watering from the name, but the diced chicken is replaced with squid and no peanuts are added. Sweet and sour sauce is served with fresh and smooth squid rolls. The fresh squid is bright in color and spicy and delicious. It is a good food delivery and a good dish to entertain relatives and friends at parties.
Recipe Recommendations
- squid two
- green and red pepper appropriate amount
- bean paste appropriate amount
- mature vinegar appropriate amount
- soy sauce appropriate amount
- sugar appropriate amount
- MSG appropriate amount
- salt appropriate amount
- sweet and sour
- fried
- ten minutes
- ordinary
Steps for Kung Pao Squid
1
Ingredients: Two squid.
2
Remove the head of the squid, wash the dirt in the squid's stomach, cut it out from the middle, and spread it out.
3
Cut the flower knife, spread the squid horizontally and vertically and cut it tightly (never cut it). After changing the flower knife, cut the squid into strips.
4
After the water is boiled, put the squid into boiling water and blanch it for one minute (this is the squid and it will be rolled).
5
Dice the green and red peppers, and set aside the sauce (bean paste, vinegar, soy sauce, sugar, monosodium glutamate, salt).
6
Stir fry garlic slices in oil pan until fragrant, add green and red peppers and stir fry.
7
Then add the squid rolls.
8
Add the sauce and stir-fry for another two to three minutes.