In fact, I rarely cook squid. I went home in the front and others sent me. My mom didn't know how to cook it. I put it in the sink for ten days. Seeing me go back, Dad quickly killed one and let me cook. My mom ate very lightly, so there was not much spice at home. How did I cook it? I cooked a plate with only a few spices and quickly got a CD. Mom said, oh, I am eating a piece of mission to hold back the second piece, you have to teach me how to do it, or you go to work at home and there are still a few uncooked! Amount, okay, it’s really simple, but I still have to record it, so I don’t have to forget it when I go back next time!
The squid is washed and cut into 1-2 cm thick pieces and marinated for a few minutes with a little salt. (In the process of pickling, the plate of the pickled fish pieces is picked up several times, which is beneficial to the uniform dispersion of the salt and better taste)
Ginger slices (the best with ginger)
Put the oil in the pan, add the sliced ginger after the oil is hot.
Stir fry a few times, until the ginger pieces are slightly discolored, you can put the marinated fish pieces and turn them over once.
Fry until the fish fillet is double-yellow and you can put in soy sauce, cooking wine, rock sugar, a little soy sauce and a small bowl of water. Cover the lid and simmer for seven or eight minutes.
Put a little MSG, you can taste the salty, not enough to add some soy sauce (because there is already salt in the salting, so the amount of soy sauce can not be put too much), and finally the fire to collect juice, plate.
The freshly bought squid will have a soily taste, and usually has a lot of fat. Our family's practice is to keep it in the sink or in the bucket for more than a week. Don't feed it. Change it once or twice a day. After a week, the smell of earthworms was basically gone. Once I had been raised for half a month, the body fat was almost consumed, and the meat quality was very good.