Once I went to Qingpu to eat braised squid, especially delicious, I fell in love with a colleague from Qingpu. She said that she would burn and taught me that I am too happy to eat delicious braised squid at home. Invincible convenience will hardly fail. I burned it once last year. I am going to build a recipe for a detailed record. Thank you for your selfless dedication.
I used some coarse salt massage to wash the squid. I washed away the sticky things and then cut off the spare.
Preparing two garlics four slices of ginger and a small bowl of water
As shown in the figure, the squid is placed in a pot like a sugar cane. This prevents the squid skin from sticking to the bottom of the pan. Pour the small bowl of garlic and ginger into the pot. No food. To prevent protein coagulation, then add cooking wine.
Squid burned to seven-point cooked. Add soy sauce and soy sauce. Forgot to watch the time. About 5 to 10 minutes.
Continue to burn. After almost cooking, add sugar to collect dry water. You can use chopsticks to turn over the squid.
Plated with green onions
Trying a piece of collagen that can feel full is the taste of my love. It won’t tell you that garlic is an accident, delicious, delicious and delicious.