Stir-fried squid originated in Guangdong and is a classic seafood dish. With the spread of Guangdong cuisine, it has become a common home-cooked dish throughout China. The key to this dish is that the squid must be fresh.
Materials
Steps for making stir-fried squid
Clean the squid, removing the internal organs and eyes.
Squid beaks are delicious; just remove the teeth inside, don't throw them away.
Squid skin can be used, but it will have a very tight texture, so it's recommended to remove it. There are three layers of skin; you should remove the layer closest to the meat.
Blanch in boiling water for about 30 seconds. Blanching removes the squid's fishy smell while maintaining its crisp texture.
Chop the onion into chunks and tear the green bell pepper into pieces by hand. Slice 3 pieces of ginger.
Add some cooking oil to a wok and heat it. Add ginger slices and sauté until fragrant. Then add onions and green peppers and stir-fry until the onions are soft and translucent. Add oyster sauce, cooking wine, light soy sauce, a little sugar, and salt to taste. Add the blanched squid and stir-fry quickly over high heat.
You can add cumin and chili powder according to your personal taste, but it is recommended not to add too much.
Serve the stir-fried squid; it has a crisp and refreshing texture, so enjoy!
Tips for stir-frying squid
Fresh squid tastes best, but frozen squid is also acceptable, just need to be thawed and cleaned beforehand.
