This sweet and sour squid is the craft of my mother-in-law's "exclusive secret system", let me try to learn it again and again, huh, huh. It looks simple, but it tastes the same as the taste of the mother-in-law. It is not easy. In short, the soup is thick, sweet and sour, and the fish is tender and tender.
Fresh squid is cleaned around 2 kg. (When you buy in the market, the seller will help you to go wide. When you go home, you must wash the blood outside the fish, so it doesn't matter.) In order to taste the fish, cut 2 knives.
Use cooking wine, pick a fresh soy sauce for a while (without salt)
Add the appropriate amount of vegetable oil to the pot, add 80% hot ginger, dry red pepper, and immediately put the squid into the pot.
Add a bottle of 500ml beer (without water), simmer for a while, add sugar, add vinegar, add a fresh sauce, and then simmer in medium and small heat.
While stewing, use a shovel to pour the soup around the fish to the fish. The taste is gone, and the sweet and sour sauce can be adjusted at this time. The soup is leaned to the right amount.
Add minced garlic 1 minute before the flameout, and sprinkle with parsley.
1, the fish is fried on both sides of the pot for stereotypes, don't fry for a long time, the fish may be fried in both sides of the oil for half a minute. 2, in the case that the fish has been tasted and stewed, but the soup is still too much, you can change the fire to the broth until the amount is thick. 3, when stewing fish, the soup can add a few pieces of fat, the taste is more mellow. 4, this method stewed fish, no water, no salt, no MSG.