Fried squid in XO Sauce(jiang bao xian you )

Fried squid in XO Sauce

Introduction:

"One of my specialties. Guangdong cuisine.. It's salty, fresh, light and nutritious. "

Production steps:

Step 1: squid head

Step 2: cut off the tail

Step 3: peel off both sides. And then it turns out, wow, it's white.

Step 4: turn the peeled squid upside down and cut it in half lengthwise. If you can't tell the inside from the outside, you can feel the small protuberance on the inside.

Step 5: cut the oblique knife from the corner of 45 degrees, pay attention not to cut the bottom.

Step 6: squid slices with oblique knife.

Step 7: then turn 90 degrees, cut straight knife, the same bottom can not be cut off.

Step 8: then cut it into 5 cm small pieces. As shown in the figure.

Step 9: Boil the water in the pan. Put the cut squid in. Take out the paper. Don't take too long,

Step 10: put the boiled squid on the plate and control the water.

Step 11: cut green and red pepper into pieces.

Step 12: chop the onion.

Step 13: Li Jinji's XO sauce is on sale in the supermarket.

Step 14: leave the bottom oil in a large spoon.

Step 15: when the oil is hot, add two spoonfuls of XO sauce to stir fry until fragrant,

Step 16: stir fry a few times, add onion, stir fry a few times, release green red pepper, stir fry a few times, release squid flower. Add a little cooking wine to remove the smell. Add a little salt. Because the sauce has salt. Add chicken essence, water and starch, thicken and remove.

Step 17: the finished product is salty and fresh with mellow taste. It is rich in nutrition.

Materials required:

Squid: 2

Salt: right amount

Chicken essence: appropriate amount

Cooking wine: moderate

Onion: right amount

Ginger: right amount

Garlic: right amount

Green pepper: right amount

Red pepper: right amount

Starch: appropriate amount

Note: entries for heart-shaped that button like it.. Ask for attention.. It's a skill to change a squid into a knife. It may not be very easy for new comers, so they need more practice. The other is that you can't blanch too long, or you'll be very old. The time of frying should be quick, not too long.

Production difficulty: ordinary

Technology: explosion

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Jiang Bao Xian You