Braised squid segments with soy sauce
By LeannBrakus
Ingredients: liquor,squid,salad oil,rock sugar,soy sauce,Jiang,soy sauce,dried chili,fish sauce,garlic cloves,rice vinegar,seasonings,Laoganma Black Bean Sauce,Vegetable Zhixian
Recipe Recommendations
- squid appropriate amount
- garlic cloves appropriate amount
- dried chili appropriate amount
- Jiang appropriate amount
- Laoganma Black Bean Sauce appropriate amount
- seasonings appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- liquor appropriate amount
- fish sauce appropriate amount
- Vegetable Zhixian appropriate amount
- rice vinegar appropriate amount
- rock sugar appropriate amount
- salad oil appropriate amount
- slightly spicy
- burn
- ten minutes
- ordinary
Steps for Braised squid segments with soy sauce
1
Wash the squid first, place it in boiling water and blanch it out (I forgot to pat it this step).
2
Then cut the squid into small pieces, ginger, shredded garlic and pat flat.
3
Pour appropriate amount of oil into the pan, add shredded ginger, garlic cloves and dried peppers, stir fry over low heat.
4
Add 1 spoonful of Laoganma black bean sauce and stir fry.
5
Then pour in the squid slices.
6
Stir well and add some white wine (to serve as water, no need to add water).
7
Then add a handful of rock sugar.
8
Add the soy sauce and light soy sauce and appropriate amount of fish sauce.
9
Cover and simmer until the sauce is complete.
10
Pour a little rice vinegar before taking out the pan.
11
Add a small teaspoon of fresh vegetables and stir well.Braised squid segments with soy sauce Make Tips
PS: 1. First, blanch the squid to eliminate the fishy smell and to clean it more thoroughly. 2. You do not need to add water here; substitute it with white spirits to remove odors and enhance the fragrance. 3. Finally, upon plating, add a small amount of rice vinegar to make the texture more refreshing and tender, and to reduce greasiness. Characteristics: Mildly spicy with a trace of sweetness. It has a chewy texture without being tough, and is full of umami and aroma, featuring the scents of fermented black beans, garlic, and green onions, combined with the sweet fragrance of white spirits.