Braised squid is a simple and easy to cook home cooking (http://www.cookcai.com/). The practice of braised squid will be the same, the red color and the thick soup with thick sauce are very good. But to make braised squid, the seasoning sauce is very important. If you have too many squid thorns, you can choose more treasured fish with less tender thorns to braise.
Prepare the required materials.
Wash the squid clean and put a diagonal knife on both sides of the fish.
Wipe the surface of the squid with a kitchen towel, pour the oil into the pan, add the fish, fry until golden brown on both sides, and add the onion ginger garlic to fry.
Add the Pixian bean paste to the red oil.
Add cooking wine and Lee Kum Kee.
Then add Lee Kum Kee's secret braised sauce, add a little sugar and vinegar to taste, sugar to freshen, vinegar to use to taste, just a little bit.
Pour in the right amount of hot water.
After the fire is boiled, turn to medium heat for 20 minutes and turn over the fish in the middle.
Stew until the squid is smashed as shown in Figure 9. Turn the fire to thick soup and sprinkle with chopped green onion.
1. Stew for a long time, the meat is softer and more delicious, and everyone can adjust the cooking time according to their own taste. 2, bean paste and soy sauce have salt, so I do not need to add salt to this dish. No bean paste can be delicious without adding it. 3, like to eat spicy, you can add a few dried red peppers, more flavor.