Dry-Fried Shredded Squid

Name: Dry-Fried Shredded Squid
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 10 g dried squid (remove the bone, head, and tail, then cut crosswise into thin strips); 100 g pork with a mixture of lean and fat (cut into strips 6 cm long and 0.3 cm thick); 100 g mung bean sprouts (trim the roots and separate the sprouts); 10 g Shaoxing cooking wine; 1 g Sichuan salt; 10 g soy sauce; 1 g MSG; 10 g sesame oil; 75 g blended cooking oil

Cut dried squid into thin strips. Combine with shredded pork and mung bean sprouts, then dry-braise until fragrant, crisp, and tender.

30 min

Easy

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Ingredients

dried squid (remove the bone, head, and tail, then cut crosswise into thin strips) 10 g

pork with a mixture of lean and fat (cut into strips 6 cm long and 0.3 cm thick) 100 g

mung bean sprouts (trim the roots and separate the sprouts) 100 g

Shaoxing cooking wine 10 g

Sichuan salt 1 g

soy sauce 10 g

MSG 1 g

sesame oil 10 g

blended cooking oil 75 g

Instructions

Prepare the Ingredients

Choose large, thin pieces of dried squid. Remove the bone, head, and tail, then cut the squid crosswise into thin strips. If the squid is too hard, briefly toast it over low heat to soften it for cutting. Rinse briefly in warm water without soaking, then squeeze out the excess water. Cut the pork into strips 6 cm long and 0.3 cm thick. Trim the roots from the mung bean sprouts and separate the sprouts.

Dry-Fry

Place a wok over medium heat and add the cooking oil. Heat until about 60% hot, then add the shredded squid and stir-fry briefly. Add the Shaoxing cooking wine and continue stir-frying. Add the pork strips and stir-fry together, then add the mung bean sprouts and toss to combine. Season with Sichuan salt and soy sauce, and stir-fry until fragrant. Add MSG, drizzle with sesame oil, and serve immediately.