The new squid in May has not been as expensive as it was in April. A large number of fresh local fish are on the market. We will open our belly and eat it. Anyway, we can’t eat much... Qingdao people have their own methods of burning squid. Some people put the sauce, some people put sugar, and some people put garlic moss, my family burned like this.
Wash the squid and cut 1cm thick slices. Onion and minced, ginger cut three large pieces. Cooking wine, sugar, vinegar, soy sauce and juice into a spare.
The starch is placed in a pan, the fish is powdered on both sides, and the excess powder is shaken off.
Hot pot of cold oil, fish fillet placed in it and fried to two sides of golden yellow.
Put in the prepared juice, then add the boiled water without the fish, add the diced green onion, ginger, pepper, star anise and salt. After the fire is boiled, turn to low heat for 20 minutes.
Garlic chopped, not particularly fine, anyway, I can't see it anymore.
Add the minced garlic and stew for another five minutes.
Sprinkle some garlic leaves and pan.
1, the seasoning juice is best to first adjust in a small bowl, no matter what dishes, I like to do so, do not worry about looking around when the pot is in a hurry. 2, must add boiling water, the fish will not be embarrassed. 3, it is okay to cook for a while, thousands of rolls of tofu, rolling fish, water plus enough, don't dry the pot, this soup bibimbap eats very much. 4, my family is a fish habit to put some garlic leaves to mention the taste, no one can be ignored.