Is squid always fried badly? Do 1 more step before putting it in the pot, it is crispy and tender, not fishy, not old, and the more you chew, the more fragrant it is

Stir-fry the squid

Main ingredients: squid, fungus, onion

Detailed production steps

1. Soak the fungus in advance and cut the onion into small pieces.

2. The black membrane of the epidermis should be torn off from the squid and scrubbed with salt.

3. If you cut the squid with a flower knife and cut the flower knife on the back, you won't turn the flowers.

4. Cut into small pieces at the end.

5. If the squid wants to be crispy and tender and not old, this step should be kept in mind: pour cooking wine into the boiling water, then put the squid, and blanch the squid for 20 seconds before it comes out of the pot, which can maintain the crisp and tender taste and at the same time have the effect of removing the fish. (It can't be too long)

6. Stir-fry minced garlic and ginger in hot oil and stir-fry the squid.

7. Then add the fungus and onion and stir-fry together, while pouring in cooking wine, salt, sugar, oyster sauce and dark soy sauce to taste. Put a little less dark soy sauce to play the role of coloring.

8. Stir-fry for 3 minutes, pour in sesame oil before cooking. (If you fry for too long, it will get old and affect the taste)

Squid can't be fried directly in the pot, make 1 more step to crispy and tender without getting old, and eat with wine, the more you chew, the more fragrant it is!

Tips: Blanch the squid for too long, 20-30 seconds, which makes it more elastic, crispy and tender. For those who like to eat spicy food, you can use Pixian bean paste to stir-fry, first fry the bean paste to make red oil, and then put in the blanched squid and side dishes. The side dishes can be set according to personal preference, such as: screw pepper, coriander, line pepper, garlic sprouts, garlic sprouts and other ingredients.