Kung Pao Squid



Materials:

Foam squid 200 grams
1 onion
10 grams of ginger
Garlic 3
10 grams of dried chilli
10 grams of garlic peanuts
Peppercorns 5 grams
Water 1 tablespoon cornstarch

Seasoning:

1 tsp sugar
2 tablespoons water
1 tablespoon soy sauce
1 tsp white vinegar
1 tsp sesame oil

Practice:

  1. Cut the foam on the surface of squid knife and then cut into small pieces, placed in boiling water to boil hot cooked, picked up the drain backup.
  2 onions cut into sections; ginger slices; garlic slices and set aside.
  3. The amount of oil into the wok, add dried chili practice materials and saute 2, joined the practice of a squid pieces and fry evenly all seasonings together, and finally cornstarch water to thicken.

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