Claypot Squid
A Min (Fujian) dish simmered in a sand pot with squid, roasted pork belly, shiitake mushrooms, and other ingredients.
Ingredients
squid (soaked, peeled, membrane removed, head and tail cut off, scored in a crosshatch (lychee flower) pattern on the skin side, then cut into rectangular pieces)
400g
roasted pork belly, cubed
100g
dried shiitake mushrooms (soaked, stems removed)
4
garlic cloves (deep-fried in hot oil until golden, then removed)
6
ginger
a few slices
scallions (julienned)
2
cornstarch (for thickening)
to taste
lettuce (washed, cut into short segments, placed in the claypot)
300g
sesame oil
to taste
white pepper powder
to taste
salt
to taste
Instructions
1
Preparation
Soak the dried shiitake mushrooms until soft and remove the stems. Cut the roasted pork belly into cubes. Deep-fry the garlic cloves in hot oil until golden, then remove. Peel the soaked squid, removing the membrane, and cut off the head and tail. Lay the squid skin-side down on the cutting board, score in a crosshatch (lychee flower) pattern, then cut into rectangular pieces; set aside. Wash the lettuce, cut into short segments, and place in the claypot.
2
Cooking
Heat 1 tbsp of oil, sauté the ginger and garlic until fragrant. Add the dried shiitake mushrooms, splash in ½ tbsp of cooking wine, add the seasonings, and bring to a boil. Thicken with cornstarch, add the roasted pork belly and squid pieces, and toss to combine. Pour into the claypot containing the lettuce, cover, and bring to a rolling boil over high heat. Add the scallions, drizzle in 2 tbsp of oil, and serve.
