Put the squid in cold water, add cooking wine and blanch, bring to a boil and cook for another minute, remove, rinse and set aside.
Put 20g of oil in the pot, set the temperature to 100 degrees over low heat, add ginger and garlic and stir-fry until fragrant.
Add sour chili and stir-fry, add 0.5g of salt. If the sour chili is very salty, you don’t need to add salt.
After frying, add garlic sprouts and stir-fry, about 2 minutes.
❶Add squid and stir-fry, season with light soy sauce, oil, and pepper.
❷Finally, add a spoonful of water and a small amount of white wine, bring to a boil and simmer for about a minute, add 0.5g of chicken essence, stir-fry over high heat to reduce the juice and remove from the pot.
Spicy and sour.
For mildly spicy sour chili, it is better to use non-spicy red vitex bark. For medium-spicy sour chili, use some yellow pickled pepper.
