Recipe: Sweet and sour squid

Home Cooking Recipe: Sweet and sour squid

Notes:

The squid is very popular with everyone because of its delicious taste and thornless meat. For many years, I especially liked to cook this dish. The family and friends are highly appraised. I am creating this recipe for reference.

Ingredients:

Steps:

  1. Home Cooking Recipe: Wash the squid with a drain of water, onions, and ginger.

    Wash the squid with a drain of water, onions, and ginger.

  2. Home Cooking Recipe: Cut the squid with a knife.

    Cut the squid with a knife.

  3. Home Cooking Recipe: Use the flour to squid, take in water and set aside.

    Use the flour to squid, take in water and set aside.

  4. Home Cooking Recipe: Treated squid.

    Treated squid.

  5. Home Cooking Recipe: Take sugar, vinegar amount, add a little soy sauce, cooking wine, onion, ginger, adjust the sweet and sour sauce for use.

    Take sugar, vinegar amount, add a little soy sauce, cooking wine, onion, ginger, adjust the sweet and sour sauce for use.

  6. Home Cooking Recipe: Fried squid.

    Fried squid.

  7. Home Cooking Recipe: Ignite, the oil in the pot is hot and the squid is fried until the fish is yellow, and the other pot is simmered in sweet and sour sauce with a little simmer.

    Ignite, the oil in the pot is hot and the squid is fried until the fish is yellow, and the other pot is simmered in sweet and sour sauce with a little simmer.

  8. Home Cooking Recipe: Fried squid.

    Fried squid.

  9. Home Cooking Recipe: The squid is put out in a pan and the sweet and sour sauce is poured on the squid immediately, and the sound of the sound is heard.

    The squid is put out in a pan and the sweet and sour sauce is poured on the squid immediately, and the sound of the sound is heard.

  10. Home Cooking Recipe: Made from sweet and sour squid, delicious dishes are served on the table.

    Made from sweet and sour squid, delicious dishes are served on the table.

Tips:

The squid should be fresh, the oil temperature should be appropriate, and the sweet and sour sauce should be prevented from smearing when it is simmered. If the fish is poured out of the pan immediately, the juice will not affect the taste.


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