Stir-fried Fresh Squid in Wheat Sheaf Style

Stir-fried Fresh Squid in Wheat Sheaf Style

　　The characteristics of Stir-fried Fresh Squid in Wheat Sheaf Style are:   crisp, delicious, and fragrant. The fresh squid is intricately sliced to resemble wheat sheaves, hence the name.

Method for making Stir-fried Fresh Squid in Wheat Sheaf Style:

1. Clean the fresh squid, then use a vertical knife to make diagonal cuts from the upper right side of the head down to the tail (with about 2 to 3 mm spacing between cuts); turn the squid over, then make diagonal cuts starting from the upper right side of the tail downward, slicing every 3 cm. Dice the shiitake mushrooms and chili peppers. Carve floral patterns on the bamboo shoots, then slice them into 2 mm thick pieces.

2. Mix the stock, MSG, fish sauce, pepper, sesame oil, and 7.5 grams of cornstarch to make a thickening sauce. Mix 7.5 grams of cornstarch with the fresh squid.

3. Boil the floral-patterned bamboo shoots in boiling water for about 1 minute, then drain using a strainer.

4. Heat a wok over medium heat, add 500 grams of oil, and heat until it reaches about 50% heat. Add the fresh squid and deep-fry for about half a minute, then remove with a strainer and drain the oil. Return the wok to the stove, add 15 grams of oil, and lightly stir-fry the scallions, bamboo shoots, shiitake mushrooms, and chili peppers. Add the fresh squid, pour in cooking wine, thicken with the sauce, and finally stir in 25 grams of oil. Serve on a plate.