Stir-Fried Squid with Cut Pattern

Name: Stir-Fried Squid with Cut Pattern
Cuisine: Chinese
Ingredients: 560 g Fresh squid meat (washed, cut into lychee-pattern pieces, blanched and drained); 15 g Cilantro; 25 g Soaked magnolia bamboo shoot slices; 5 g Wood ear mushroom; 5 g Green peas; 5 g Minced scallions; 5 g Minced ginger; 5 g Minced garlic; Peanut oil, to taste; Seasoning, to taste; White pepper powder, to taste

Stir-fried Cuttlefish (爆乌花) Fresh cuttlefish is crosshatch-scored, blanched, stir-fried with accompanying ingredients, thickened with a starch slurry, and finished with a sprinkle of ground pepper.

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Ingredients

Fresh squid meat (washed, cut into lychee-pattern pieces, blanched and drained) 560 g

Cilantro 15 g

Soaked magnolia bamboo shoot slices 25 g

Wood ear mushroom 5 g

Green peas 5 g

Minced scallions 5 g

Minced ginger 5 g

Minced garlic 5 g

Peanut oil to taste

Seasoning to taste

White pepper powder to taste

Instructions

Prepare the squid

Wash the fresh squid, cut into lychee-pattern pieces, blanch and drain.

Sauté the aromatics

Heat peanut oil to 60% hot, add the minced scallions, ginger, and garlic, and sauté until fragrant.

Stir-fry and thicken

Add the squid, bamboo shoots, wood ear mushrooms, green peas, cilantro, and seasoning to thicken, then plate and sprinkle with white pepper before serving.