Fried Squid Rolls

Fried Squid Rolls

　　Fried Squid Rolls

　　Main ingredients: 400g cleaned squid meat. 5g minced garlic, 3g minced ginger, 3g minced scallion, 5g salt, 3g MSG, 15g Shaoxing wine, 1g pepper, 75g clear broth, 15g wet starch, 1000g cooked lard or salad oil (approximately 100g used)

　　Preparation method:

　　1. Score the squid meat in a wheat-ear flower knife pattern [Note 1], then cut into rectangular pieces about 5cm long and 2.5cm wide. Mix the salt, MSG, Shaoxing wine, clear broth, and wet starch in a small bowl to make a sauce.

　　2. Place two woks on the stove simultaneously. In one, bring about 1000g of water to a boil. In the other, heat the lard until hot. First, blanch the squid pieces briefly in the boiling water, then immediately remove and drain. Next, fry them in the hot oil over medium-high heat until about 80% cooked, then drain. Leave about 25g of oil in the pan, stir-fry the minced garlic, ginger, and scallions until fragrant. Add the squid, pour in the prepared sauce, toss the wok to coat the squid rolls evenly with the sauce, and drizzle with a bit of hot oil to finish.