Korean Savior
By VicentaLakin
My husband doesn't eat fresh seafood, which is hard for my children growing up by the sea. I tried to do all kinds of seafood without gas. One of the successes is the Korean-style squid, because the husband eats a large plate. It's like eating snacks and eating。
Recipe Recommendations
- squid 500 grams
- onion one
- green onions 1 segment
- Jiang 1 block
- garlic one
- Korean chili sauce 1 scoop
- soy sauce 1 scoop
- black bean sauce 1 scoop
- rock sugar 1 teaspoon
- white sesame 1 scoop
- cooking wine 1 scoop
- pepper of 2
- salty and fresh
- explosion
- ten minutes
- simple
Steps for Korean Savior
1
Prepare the material。
2
Squids dig out their organs and wash them, cut them。
3
Wine in the pot, ginger chips, water down the squid。
4
Squids are able to extract dry water with a few strokes. This step is mainly to get angry。
5
Put onions, onions, peppers, ginger and garlic in reserve。
6
The oil-pot fire is ripe, the squid is down, and it's blown up to microcosm。
7
The surface is fine, so the squid smells. A friend who likes to taste more water can shorten the time, get oil, or even save it。
8
Get a couple of main saucers ready. Pepper, bean sauce, Korean pepper sauce, and white wine。
9
Hot oil in the pot, pepper oil in the filter spoon, pepper oil in the fragrance, and remember that the peppers can't get dark。
10
Ice candy, soy sauce, peppers, garlic。
11
The sauce is beyond the scent, the squid。
12
After the squid fell, the wine, the white wine, the fire. Next-born smoke, Korean chili sauce, lastly, onions and onions. Done。
13
Add white sesame and fragrance. Squids don't treat a bit of gas like this. If you don't like too sweet friends, you can do it without Korean chili