There are two ways to cook pickled squid. Which one do you prefer?

After getting used to eating home-cooked dishes such as vegetables, fish, and pork, isn't it time to change your taste? The "gift" from the deep sea - squid, is also a very good ingredient. It has very high nutritional value and is relatively cheap, making it suitable for the public. Below, I will introduce two ways to cook pickled pepper squid. Which one do you prefer?

Ingredients

Squid, pickled peppers, pickled ginger, garlic, dried chili peppers, dried Sichuan peppercorns, bean paste, salt, chicken essence, cooking wine, and green onions.

Method 1

1. Peel the squid and wash it. Cut it diagonally from the inside, and then cut it into small pieces every 5 squares.

2. Chop pickled pepper, pickled ginger, green onion and garlic

3. Boil some water, put the squid into the boiling water, then pick it up and filter out the water.

4. Heat the wok, add the oil until it is 70% cooked (you can feel the heat with your hand), then add the chopped pickled pepper, pickled ginger, chopped green onion and garlic, dried chili pepper, dried Sichuan peppercorns, and a spoonful of bean paste, and stir-fry over low heat until fragrant.

5. Add the squid and stir-fry until evenly colored. Add cooking wine, a little salt and chicken essence and remove from the pan.

Method 2

1. Buy a whole squid (forgot to take a photo), remove the black film on the surface and the debris on the head, remove the head and whiskers and set aside. Cut the whole squid body vertically into two equal and symmetrical pieces. Then mainly cut pattern cuts on these two pieces;

2. For the first round, cut with the blade tilted at 45 degrees. Each cut should be parallel to each other, evenly spaced and short. Do not cut to the bottom, at least 2/3 deep. Those with better skills can go deeper. Cut from one side to the other in sequence.

3. The second round of knife can be used to cut vertically perpendicular to the surface of the squid. The direction of the knife pattern is exactly perpendicular to the first round. Each cut is still parallel to the first round, and the distance between the cuts is the same as the first round.

4. After drawing the "grids" on both squids, use a knife to cut the squids into several irregular slices;

5. Boil water in a pot, add cooking wine, and throw the squid in to blanch;

6. The squid will gradually curl up in hot water. When it is completely curled up, you can use a colander to drain the water. If the black film is not completely removed at this time, you can further remove it. The squid film will be easy to tear after boiling;

7. Pour oil into the pot, add pickled pepper, ginger, garlic and chopped green onion after the oil is hot, stir-fry until fragrant, then add bean paste. If you like spicy food, you can also add some other hot sauce at this time, stir-fry until fragrant, and stir-fry until red oil is produced if there is enough base oil;

8. Add the chopped bamboo shoots and stir-fry over high heat;

9. Add the squid and add a little rice wine to the boiling pot, and continue to stir-fry quickly for a few minutes;

10. When the squid is almost cooked, add green and red peppers. If it is not salty enough, add salt. You can also add a thin starch to make the flavor more even and more on the squid.

11. After the green and red peppers are cooked, turn off the heat and serve.