Ingredients (for 4):
- Squid - 1000 g
- Oil - 3 tbsp
- Ginger - 3 slices
- Garlic - 2 cloves
- Shaoxing wine - 2 tsp
- Salt - 1/8 tsp
- Spring onion - 2 sprigs
- Red chili - 1
- Sesame oil - 1 tsp
- Chicken stock - 2 tbsp
- Fish sauce - 2 tsp
- Tapioca starch - 1 tsp
- White pepper powder - 1/8 tsp
- Sugar - 1/4 tsp
Procedures:
1. Remove the tentacles, innards and bone from the squid. Then cut away the wings and remove the outer skin. Cut along the middle to make a flat slice.
2. Cut the inside of the squid in small squares, then cut in half along the length, and further cut into three or four pieces on each section.
3. Cut the red chili into shreds.
4. Cut the ginger and garlic into slices. Cut the spring onion white into short sections.
5. Mix the chicken stock with fish sauce, tapioca starch, white pepper powder and sugar.
6. Heat a saucepan of water until boiling, then put in the squid. Turn off the heat immediately and swirl to keep the squid from sticking to each other. When they curls, remove the squid and drains.
7. Use a kitchen paper to wipe dry both sides of each piece of squid.
8. Heat the wok with oil, then add the ginger and garlic to cook until fragrant.
9. Add in the squid and keep stir-frying. Sprinkle with Shaoxing wine and season with salt.
10. Add in the red chili to stir-fry briefly, then pour in the thickening sauce. Turn off the heat and add in the spring onion and sesame oil.
11. Serve.
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