Health benefits
White sugar: low in protein
Pepper: nourishing blood, protecting teeth, protecting bones
Ingredients
Small squid ( 400g ) | Peanuts ( 50g ) |
Green onions (One piece) | Ginger (One piece) |
Garlic ( Three cloves ) | |
Mature vinegar ( a spoonful ) | Starch ( 5 grams ) |
White sugar ( 4 grams ) | Pepper ( a little ) |
Cooking wine ( one spoon ) | Salt ( appropriate amount ) |
Oil (appropriate amount) |
How to make Kung Pao Squid
1. Prepare the ingredients.
2. Separate the small squid head from the body, remove the internal organs, and tear off the outer black membrane.
3. Cut green onions diagonally into sections.
4. Cut the ginger into shreds and garlic into slices.
5. Add a little water to the pot and bring to a boil.
6.Put in the peanuts and blanch them for 30 seconds.When the water turns slightly red, take them out.
7.This way the peanuts can easily remove their outer skin.
8.Add two spoons of light soy sauce into the bowl.
9.Add a spoonful of vinegar.
10.Add 5 grams of starch.
11.Add sugar again.
12.Add a spoonful of cooking wine.
13.Sprinkle in a little pepper.
14.Add appropriate amount of salt.
15. Mix into sauce and set aside.
16. Boil water in the pot again.
17.Put in the squid and blanch it for about a minute, then remove.
18. Add an appropriate amount of oil to the pot, heat it up, add peanuts, and fry slowly over low heat.
19. After frying until slightly yellow, remove and control the oil.
20. Leave a little oil in the pot, add onion, ginger and garlic and sauté until fragrant.
21.Add squid and stir-fry for a while.
22. Pour in the prepared sauce and stir-fry quickly until the squid is flavorful and the juice is reduced.
23.Add fried peanuts and stir-fry evenly.
24.A very delicious dish.
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