Main Ingredients:
Squid: 1.
Auxiliary Ingredients:
Celery: appropriate amount; peanuts: appropriate amount.
Seasonings:
Sichuan peppercorns: appropriate amount; dried chili peppers: appropriate amount; scallions: appropriate amount; chili powder: appropriate amount; light soy sauce: appropriate amount; dark soy sauce: appropriate amount; cooking wine: appropriate amount; rice vinegar: appropriate amount; chicken essence: appropriate amount; oil: appropriate amount; sugar: appropriate amount; sesame oil: appropriate amount; water starch: appropriate amount; ginger: appropriate amount; garlic: appropriate amount; salt: appropriate amount.
Taste: slightly spicy; Cooking method: stir-fry; Time: 20 minutes; Difficulty: advanced.
Steps for cooking Gong Bao Squid
Remove the cartilage and skin from the squid, cut it open and wash it, make criss-cross cuts on it, and cut it into medium-sized pieces for later use;
Put water, ginger slices, cooking wine, salt, and scallions in a pot and bring to a boil. Add the squid;
Blanch until it curls up, then remove it;
Prepare the Gong Bao sauce: mix sugar, vinegar, and salt in a ratio of 4:3:1, add a small amount of chicken essence, 2 tablespoons of cooking wine, 1 tablespoon of soy sauce, and a small amount of water starch, and stir well;
Prepare all other seasonings: cut celery into thin strips, slice ginger and garlic;
Leave a small amount of oil in the pan, add dried chili peppers and Sichuan peppercorns, stir-fry until fragrant, then add ginger and garlic slices and stir-fry until fragrant;
Add the blanched squid rolls and celery sections;
Stir-fry and add chili powder;
Pour in the prepared Gong Bao sauce and water starch mixture;
Stir-fry over high heat until the sauce thickens, then add peeled peanuts and stir-fry evenly.
The delicious Gong Bao Squid is ready to serve.
