Clay Pot Squid
Score the squid into flower-shaped pieces. Combine with braised pork and shiitake mushrooms, thicken, then pour into a lettuce-lined clay pot and bring to a boil.
Ingredients
soaked squid
400g
braised pork belly (cut into chunks)
100g
shiitake mushrooms (soaked, stems removed)
4
garlic cloves
6
ginger
several slices
scallions (cut into strips)
2
cornstarch
to taste
lettuce (cut into short segments)
300g
sesame oil
to taste
white pepper powder
to taste
salt
to taste
oil
1 tbsp
cooking wine
0.5 tbsp
Instructions
1
Step 1
Soak the dried shiitake mushrooms until soft and remove the stems. Cut the braised pork belly into chunks. Fry the garlic cloves in nearly boiling oil until golden, then drain and set aside. Peel off the skin and membrane from the soaked squid, trim off the head and tail, place the squid skin-side down on a cutting board, score it in a crosshatch (lychee flower) pattern, then cut into rectangular pieces and set aside. Wash the lettuce, cut into short segments, and arrange in a clay pot.
2
Step 2
Add 1 tbsp of oil to a wok, sauté the ginger and garlic until fragrant, then add the shiitake mushrooms and 0.5 tbsp of cooking wine. Add seasonings and bring the mixture to a boil. Thicken the sauce with cornstarch, add the braised pork and squid pieces, and stir to coat evenly. Pour the mixture into the clay pot with the lettuce, cover, and bring to a rolling boil over high heat. Add the scallions and 2 tbsp of oil, then serve.
