Han Feng fried squid
By VicentaLakin
The frying, which requires a thick bottom pan, carries the risk of “explosive oil” but does not have to open the oven. Fresh squid is treated clean, made of Korean sauce, cooked with thick pans, good snacks and wine。
Recipe Recommendations
- fresh squid art. 2
- onion half a
- ginger 1 small piece
- garlic 6-merous
- Korean sauce 5 tablespoons
- Korean chili sauce 1 teaspoon
- syrup 2 tablespoons
- slightly spicy
- fried
- three-quarters of an hour
- simple
Steps for Han Feng fried squid
1
Main pickles
2
All materials, except squid, are placed in feed machines, including sugar or honey, which are mixed into mud, i.e. pickled juice。
3
Squids wash, tear their skins, add all the pickles, make them for more than 30 minutes
4
Picked squid with bamboo stickers
5
(b) Burning of the hot bottom pan and placement of the squid (no oil if the bottom is thick enough; the bottom is not thick enough to add a little oil) and switch to small-scale frying
6
Turn it over and cut the squid board with scissors and keep it fried
7
When it's stylish on both sides, add a proper amount of pickled squid sauce, and keep it cooked。
8
If you do not need to take a photo “remember”, rather than “sell the picture”, you can fry it as well — the squid goes straight to the pot without a sticker
9
The squid is cut to fit the entrance size with scissors during the roasting process
10
Add pickled juice
11
Keep frying it up。Han Feng fried squid Make Tips
1. When preparing squid, you must peel off the thin outer skin; otherwise, it won't be tender.
2. If you don't have syrup, you can use honey as a substitute.
3. It is also okay to put it directly into the oven and cook it at high temperature, but be careful not to overcook.
4. Both the chili paste and soybean paste are salty, and the squid itself is salty, so do not add any salt.
5. If you like it spicy, you can add more chili paste.