Braised squid with black bean sauce(chi xiang hong shao you yu duan )

Braised squid with black bean sauce

Introduction:

Production steps:

Step 1: wash the squid first, then blanch it in boiling water and take it out.

Step 2: cut the squid into small pieces, shred the ginger and pat the garlic flat.

Step 3: pour proper amount of oil into the pot, add shredded ginger and garlic, stir fry with low heat.

Step 4: add another spoonful of Laoganma Douchi sauce and stir fry.

Step 5: then pour in the squid.

The sixth step: stir fry and pour some Baijiu (as water, no need to add water).

Step 7: then put in a handful of rock sugar.

Step 8: add proper amount of soy sauce and fish sauce.

Step 9: cover and simmer until the juice is collected.

Step 10: pour a little rice vinegar before leaving the pot.

Step 11: add a small spoonful of fresh vegetables and stir well.

Materials required:

Squid: moderate

Garlic: right amount

Dry pepper: right amount

Ginger: right amount

Laoganma Douchi chili sauce: right amount

Seasoning: right amount

Soy sauce: moderate

Old style: moderate

Baijiu: moderate amount

Fish sauce: moderate

Fresh vegetables: moderate

Rice vinegar: right amount

Rock sugar: right amount

Salad oil: right amount

Note: PS: 1, first of all to blanch squid, in order to go fishy is also further cleaning. 2., there is no need to add water to Baijiu, but also to promote fishy smell. 3. Finally, add a little rice vinegar to taste more refreshing, softer and smoother, and remove the greasy. Characteristics: fermented black bean with sweet taste, but not fresh and fragrant, such as Douchi, garlic, and onion, and baijiu.

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Chi Xiang Hong Shao You Yu Duan