Health benefits
Squid: dispels wind, removes dampness, diuresis and relieves stranguria
Pork belly: moisturizes dryness
Ingredients
Pork belly ( 2 taels ) | |
Onions ( Half ) | Small peppers ( 2 pieces ) |
Carrot ( Half root ) | Chives (appropriate amount) |
Onions ( appropriate amount ) | Ginger ( Appropriate amount ) |
Sweet noodle sauce ( 1 tablespoon ) | Tomato sauce ( 1 tablespoon ) |
Laoganma Chili ( 1 tablespoon ) | Salt ( appropriate amount ) |
Sesame oil ( a little ) | White vinegar ( appropriate amount ) |
Cooking wine ( appropriate amount ) |
Teppanyaki recipe
1.Soak the squid in white vinegar for 3 to 5 minutes, then.Remove the black skin and internal organs from the squid and clean them.(The black skin of squid can be easily removed by soaking it in white vinegar)
2. Cut the squid tentacles into segments, Cut the inside of the squid with a tic-tac-toe knife.
3. Put cooking wine in the water, put the cut squid in and blanch the squid.It will slowly roll up.
4. Remove from heat and set aside.
5. Slice the pork belly and cook in boiling water for 5 minutes.
6. Cut the onions, carrots, small peppers into diamond-shaped pieces.
7. Cut the leeks into large sections.
8. Put one tablespoon of sweet noodle sauce, one tablespoon of Laoganma hot sauce and one tablespoon of tomato sauce.Put in a bowl and stir evenly and set aside
9. Heat the wok, fry the onion and ginger, and then add Stir-fried carrots.
10. Then add the onions and small peppers and stir-fry a little.
11. Then add the blanched squid and pork belly and stir-fry.
12.Put in the prepared sauce.
13. Heat the baking pan on the fire.After heating, pour all the ingredients into the baking pan.Add a little salt, add leeks and stir-fry until the baking pan makes a sizzling sound, then turn off the heat.After turning off the heat, pour in sesame oil.
14. Use clamps to clamp the baking pan to the insulated wooden board, and you are ready to eat.
Tips
1.Clean the squid thoroughly and do a good job of removing the smell.
2.Add less salt because sweet noodle sauce and hot sauce have already been added.If you have a light taste, you don’t need to add salt.
3.In order to facilitate stir-frying, I first stir-fry it evenly in the wok and then pour it into the baking pan and stir-fry.In fact, the whole process can be completed on the baking pan.
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