Squid in black bean sauce(chi xiang you yu )

Squid in black bean sauce

Introduction:

"[squid with soy sauce] it's very strange to cut squid easily. I like to match squid with soy sauce. Maybe it's because it's not spicy and tasty. Children like it. Living in the inland, there is little food in the sea. I saw this squid that day. I bought it for a change. Or stir fry with Douchi. It's delicious. "

Production steps:

Step 1: material drawing. I've torn off the skin of the squid.

Step 2: cut the squid with a knife and do not cut it through. Explain that the top of the picture is the position of the head of the fish. The side of the knife is the outside of the squid. Don't cut it vertically. There should be an angle between the knife and the food, about 45 degrees. Don't get the knife in the wrong direction.

Step 3: prepare the lobster sauce and change the ingredients to knife. 　　。

Step 4: Boil the squid in a pan and blanch it

Step 5: pour the oil into the frying pan, stir fry the fragrant Douchi, ginger and garlic.

Step 6: add the boiled squid.

Step 7: add a little soup, stir fry slightly, add garlic sprouts and shredded pepper, add salt, soy sauce and a little cooking wine to taste. Just take it out of the pot.

Materials required:

Squid: moderate

Red pepper: right amount

Garlic sprouts: right amount

Ginger: right amount

Salt: right amount

Cooking wine: moderate

Soy sauce: moderate

Cooking oil: proper amount

Douchi: right amount

Note: I couldn't cut squid well before, but I tried to cut it this time. It's OK. At the top of the picture is the position of the fish's head. The side of the knife is the outside of the squid. Don't cut the squid vertically. There should be an angle of about 45 degrees between the knife and the food. Don't cut the squid thoroughly. Don't get the knife in the wrong direction. In this way, after cutting, a blanching water will naturally become flowers. Squid itself tastes light, and it's best with soup.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Chi Xiang You Yu