Clay Pot Squid

Name: Clay Pot Squid
Prep time: 12 h 30 min
Cook time: 2 h
Total time: 14 h 30 min
Ingredients: to taste Dried squid (soaked in lime water for 12 hours, cut into thick strips); 50 g Quicklime (for tenderizing the squid); 2000 g Clean water (for tenderizing the squid); to taste Cooked chicken skin (cut into thin strips); to taste Dried shiitake mushrooms (cut into thin strips); to taste Water chestnuts (cut into thin strips); to taste Ham (cut into thin strips); to taste Pig's trotters (hair removed and washed clean); to taste Chicken broth (recipe mentions 250 g and further additions); to taste Fine salt (for seasoning); to taste Cooking wine; to taste Ginger (smashed); to taste Scallion (smashed); to taste Ground white pepper (for seasoning); 1000 g Water (should be clean water)

Rehydrate dried squid in quicklime water, then stew with pork trotters, ham, and dried mushrooms. The result is a rich, milky-white broth with a fragrant, savory flavor.

14h 30m

Easy

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Ingredients

Dried squid (soaked in lime water for 12 hours, cut into thick strips) to taste

Quicklime (for tenderizing the squid) 50 g

Clean water (for tenderizing the squid) 2000 g

Cooked chicken skin (cut into thin strips) to taste

Dried shiitake mushrooms (cut into thin strips) to taste

Water chestnuts (cut into thin strips) to taste

Ham (cut into thin strips) to taste

Pig's trotters (hair removed and washed clean) to taste

Chicken broth (recipe mentions 250 g and further additions) to taste

Fine salt (for seasoning) to taste

Cooking wine to taste

Ginger (smashed) to taste

Scallion (smashed) to taste

Ground white pepper (for seasoning) to taste

Water (should be clean water) 1000 g

Instructions

Tenderizing the squid

Place 2000 g of clean water in a basin, add 50 g of quicklime and the dried squid, and soak for 12 hours, stirring twice during this period so the squid swells evenly. Remove from the liquid and rinse thoroughly with clean water.

Preparing the ingredients

Cut the tenderized squid into thick strips about 4 cm long and 1 cm wide. Cut the chicken skin, water chestnuts, dried shiitake mushrooms, and ham into thin strips. Rinse the scallions and ginger and smash them. Heat an iron skewer until red-hot and singe the fine hairs in the crevices of the pig's trotters, then soak them in warm water for half an hour, scrape off the singed skin and hair, and wash clean.

Stewing the pig's trotters

Place 1000 g of clean water in a clay pot, add the scallions, ginger, cooking wine, and pig's trotters. Bring to a boil over high heat, skim off the foam, then move to low heat and simmer for about 90 minutes until a rich broth forms.

Blanching and combining

Place 250 g of chicken broth in a pot and blanch the squid strips briefly. Remove the pig's trotters from the clay pot, add more chicken broth together with the squid strips and all the other ingredients, then simmer for another half hour. The dish is ready when the broth turns white and rich. Season with salt and ground white pepper to taste.