Stir-fried squid is a very popular dish on the Chinese table. Traditionally, the squid is stir-fried straight into the pan, but I have a secret to make the squid more tender and delicious without giving off a fishy smell.
First of all, we need to prepare some fresh squid. When buying, choose squid that is smaller in size and has a clean skin. When we get home, we do some processing of the squid. First, wash the squid and dry it with a kitchen paper towel. Then, cut the squid into the appropriate size, which will allow for a better flavor.
Next, we need to marinate the squid. In a bowl, add the squid to an appropriate amount of salt, white pepper and cooking wine, stir gently to allow the seasoning to penetrate into the squid's body. It is best to keep the marinating time to 15-20 minutes, which will make the squid more tender.
Once the marinade is complete, we can continue cooking. Pour an appropriate amount of cooking oil into a wok and reduce the heat to medium-low heat. When the oil is hot, put the marinated squid evenly into the pan and sauté until it changes color. This step is to fry the skin of the squid until it is slightly yellow, locking in the tender taste.
Then, we need to add some seasoning. Add salt, light soy sauce and sugar to your taste, and stir gently to allow the seasoning to adhere evenly to the squid. Finally, add some chopped green onions, ginger and garlic to enhance the aroma of the squid.
The stir-fry time should not be too long, about 2-3 minutes. Keep in mind that cooking squid for too long can lead to a hardened texture. When the squid becomes tender and juicy, and the seasoning penetrates evenly, we can turn off the heat.
When the stir-fry is done, place the sautéed squid on a plate and sprinkle with some coriander for garnish. Such a tender, delicious and non-fishy stir-fried squid is complete!
With this secret, we can not only enhance the taste of the squid, but also remove its fishy smell and make it more delicious. We hope you will enjoy this dish to the fullest!