Squid with vinegar
Squid is rich in calcium, phosphorus and iron, which is very beneficial to bone development and hematopoiesis, and can effectively treat anemia. Squid is rich in protein and amino acids needed by human body. It is also a low calorie food containing a large amount of taurine. It can inhibit the cholesterol content in the blood, alleviate fatigue, restore vision and improve liver function. The polypeptide, selenium and other minerals contained in the product have anti-virus and anti radiation effects. According to traditional Chinese medicine, squid has the effects of nourishing yin and stomach, tonifying deficiency and moistening skin.Note: the operation speed should be fast and the temperature should not be too low. The most important thing is the amount of vinegar. The vinegar in this dish has a smooth taste, not sour. Hehe, it must be a small amount and moderate~Features: bright color, slightly spicy, smooth and crispy taste~Step 1 . After washing the squid, cut it out with a cross knife and put it in a plate. Put it in hot water and blanch it to remove the smell.
Step 2 . After the pot is heated, shake the sesame oil to cover the bottom of the pot, and then pour the oil (mixed oil or soybean oil). When the oil is hot, put the pepper and star anise into the pot (remember to turn on the range hood, otherwise you will choke). When the pepper and star anise in the oil turn black, remove them.
Step 3 . First, pour the scallion, ginger, garlic and pepper into the pot and stir fry until fragrant. Then, pour the boiled squid and continue to stir fry for several times. Then, pour yellow rice wine and stir fry (the time should not be too long), and then pour a small amount of vinegar and soy sauce (high fire). Finally, add a little chicken essence and a proper amount of salt to the pot.
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