Garlic-Chili Fresh Squid Claypot
A Zhejiang dish featuring a silky texture and a spicy, numbing, and aromatic flavor profile.
Ingredients
Fresh squid (washed, cut into rings, blanched and cooled)
400 g
Onion (julienned)
1
Celery (julienned)
1
Carrot (julienned)
60 g
Fresh shiitake mushrooms (julienned)
4
White wine (or substitute with stock)
4 tbsp
Lee Kum Kee garlic-chili sauce
2 tbsp
Salt
1/2 tsp
White pepper
a pinch
Oil
2 tbsp
Instructions
1
Step 1
Wash the squid and cut it crosswise into rings. Blanch in boiling water for 1 minute, then rinse under cold water until cooled. Drain well.
2
Step 2
Heat 2 tablespoons of oil in a claypot, sauté the seasonings until fragrant, then add the onion and carrot and stir-fry for 1 minute.
3
Step 3
Add the celery, shredded shiitake mushrooms, and squid, mix well, pour in the wine, cover and cook for 3 minutes until done.
