Dry-Fried Squid Shreds
Sichuan-style dish of dried squid strips dry-fried with shredded pork and mung bean sprouts, yielding a dry, fragrant, and crispy texture.
Ingredients
dried squid
1 (about 150g)
mung bean sprouts (ends trimmed)
50g
pork (cut into thick strips)
50g
soy sauce
10g
cooking wine
15g
vegetable oil
25g
sesame oil
10g
salt
2g
lard
20g
Instructions
1
Prepare the Ingredients
Remove the head, tentacles, and backbone from the dried squid, roast over a flame until softened, then cut crosswise into fine shreds. Rinse in warm water and drain well. Pick out the longer mung bean sprouts and trim off both ends. Cut the pork into thick strips.
2
Stir-Fry the Pork
Heat the lard in a wok until hot, add the pork strips and stir-fry to drive off excess moisture and break the meat apart. Add the soy sauce and a little cooking wine, toss to coat evenly, then remove and set aside.
3
Dry-Fry the Squid
Wipe the wok clean, heat the vegetable oil, and add the squid shreds, stir-frying until they soften and curl. Splash in the cooking wine, then add the pre-cooked pork and mung bean sprouts, toss everything together, season to taste, and give it a quick final toss. Drizzle in a little sesame oil, transfer to a plate, and serve immediately.
