Kua-Style Braised Squid
Coat the cuttlefish in batter and deep-fry, then braise with scallions and ginger. The broth is clear yet full-bodied, with an elegant pale color.
Ingredients
Squid meat (cleaned)
500g
Eggs (beaten in a bowl)
150g
Flour
150g
Cilantro (cut into 2 cm segments)
10g
Shaoxing wine
25g
Fine salt
2.5g
MSG
5g
Peanut oil
1000g
Sesame oil
7.5g
Soy sauce
10g
Scallions (5g cut into thin shreds, remaining 20g cut into segments)
25g
Ginger (cut into slices)
15g
Rice vinegar
15g
Lard
25g
Instructions
1
Step 1
First tear off the fish skin, then remove the head and innards; rinse away the fish blood and cut into 4 cm long by 2 cm wide pieces. Mix evenly with 1 g fine salt, 10 g cooking wine, 2 g MSG, and 3 g soy sauce and marinate. Cut 5 g scallions into thin shreds and the remaining 20 g into segments, cut the ginger into slices, cut the cilantro into 2 cm segments, and beat the eggs in a bowl.
2
Step 2
Place peanut oil in a wok and heat over high until about 60% hot. Dip each piece of squid first in flour, then coat it with the beaten egg, and lower into the oil. Fry until the egg is set, then remove.
3
Step 3
Add lard to the wok and stir-fry the scallion segments and ginger slices until fragrant. Add the cooking wine, chicken broth, and salt. Once the liquid comes to a boil, skim off the foam. Add the fried fish, bring to a boil over high heat, then reduce to low and simmer for 10 minutes. Return to high heat and bring to a vigorous boil, then add the MSG, rice vinegar, and sesame oil. Transfer to a bowl, sprinkle with the scallion shreds and cilantro, and serve.
