Chinese
Chinese - Hubei Cuisine
Spicy Squid Hubei
Chef's Menu Description
Plump, sweet shellfish sautéed in garlic, white wine, and fresh parsley, finished with a squeeze of fresh lemon and sea salt.
Ingredients
- • 400g squid, cleaned and scored
- • 1 tbsp doubanjiang
- • 1 tbsp dried red chilies
- • 1/2 tsp Sichuan peppercorns
- • 2 cloves garlic, sliced
- • 1 tbsp Shaoxing rice wine
- • 1 tbsp light soy sauce
- • 2 spring onions, cut into lengths
Preparation Steps
1
Phase 1
Blanch the squid in boiling water for 30 seconds, then drain.
2
Phase 2
Stir-fry doubanjiang, chilies, peppercorns, and garlic in hot oil.
3
Phase 3
Add the squid with Shaoxing wine and soy sauce, tossing over high heat.
4
Phase 4
Add the spring onion sections, stir once, and serve immediately.