Crispy Fried Shredded Squid

Name: Crispy Fried Shredded Squid
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Ingredients: 200 g dried squid; 10 g fine salt; 250 g mung bean sprouts (remove tips and tails); 1 g MSG; 50 g scallion whites (cut into shreds); 1 g sesame oil; 15 g garlic cloves (minced); 400 g rendered lard (about 50 g used); 15 g Shaoxing wine

A traditional dish made with local squid—crisp and tender, with a sweet, fragrant aroma.

50 min

Easy

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Ingredients

dried squid 200 g

fine salt 10 g

mung bean sprouts (remove tips and tails) 250 g

MSG 1 g

scallion whites (cut into shreds) 50 g

sesame oil 1 g

garlic cloves (minced) 15 g

rendered lard (about 50 g used) 400 g

Shaoxing wine 15 g

Instructions

Prepare dried ingredients

Soak the dried squid in clean water for 30 minutes, then remove and drain off excess water. Peel off the outer membrane, cut into thick shreds measuring 4.3 cm long and 0.6 cm wide. Cut the scallion whites into shreds, mince the garlic cloves.

Prepare base layer

Trim the tips and tails off the mung bean sprouts, wash them thoroughly, blanch in boiling water until just cooked, then remove and drain all excess water. Toss evenly with 7.5 g Shaoxing wine, 5 g fine salt, and 0.5 g MSG, then arrange on a plate to form the base layer.

Stir-fry

Place a wok over high heat, add the rendered lard and heat to approximately 60% of its smoking point. Add the squid shreds and fry briefly, then immediately pour into a colander to drain excess oil. Leave a small amount of base oil in the wok, return to high heat and warm through. First add the minced garlic and sauté until fragrant, then add the shredded scallions, sesame oil, 7.5 g Shaoxing wine, 5 g fine salt, and 0.5 g MSG, stir-fry a few times. Next add the fried squid shreds, toss quickly over high heat a few times, then serve on top of the mung bean sprouts.