Kung Pao Squid Rolls
Stir-fried squid in Kung Pao style with dried chili peppers, Sichuan peppercorns, and peanuts.
Ingredients
Squid (washed, score in crosshatch pattern, cut into pieces, blanch in boiling water, drain)
300g
Roasted peanuts
75g
Green bell pepper (remove seeds, wash, cut into diamond-shaped pieces)
1/2
Garlic (sliced)
to taste
Soy sauce
to taste
Chicken bouillon powder
to taste
Rice wine
to taste
Dried chili peppers
to taste
Sichuan peppercorns
to taste
Tomato ketchup
to taste
Vinegar
to taste
Water starch slurry
to taste
Sesame oil
to taste
Instructions
1
Prepare the ingredients
Remove seeds from the green bell pepper, wash, and cut into diamond-shaped pieces; slice the garlic; wash the squid, score in a crosshatch pattern, cut into pieces, blanch in boiling water, and drain.
2
Stir-fry
Heat oil in a wok, add dried chili peppers and Sichuan peppercorns to release their aroma, then add garlic slices and peanuts and stir-fry briefly. Finally, add the squid pieces, along with soy sauce, chicken bouillon powder, rice wine, tomato ketchup, and vinegar, and stir until well combined. Add the water starch slurry to thicken, drizzle with sesame oil, and serve.
