How to cook Kung Pao squid

Most young people nowadays are very lazy and always use being busy as an excuse to go out to eat. Although the food outside may be "delicious", various chronic diseases will follow in the long run, which is really not worth it. Now follow me to learn how to make Kung Pao Squid, you will definitely like it.

1. Pour boiling water into the peanuts and soak for 20 minutes

2.121 Add cold oil to the pan, add the freshly peeled peanuts and stir fry slowly over low heat

3.212 The soaked peanuts are easy to peel.

4. When the peanuts turn slightly yellow, add an appropriate amount of white wine.

5. When the bubbles in the oil almost disappear, the peanuts are fried and drain the oil.

6.1 Put clean water in the pot, add ginger slices, cooking wine, fine salt, and green onions, bring to a boil, then add the squid

7.2 Remove the cartilage from the squid, peel off the skin, cut it open, clean it, cut it into pieces of appropriate size and set aside

8. Blanch until curled up and take out

9. Prepare the Kung Pao sauce: sugar: vinegar; salt in a ratio of 4:3:1, add a small amount of chicken essence, 2 spoons of cooking wine, 1 spoon of soy sauce, and a small amount of water starch and mix well

10.1 Leave a small amount of oil in the pot, add dried chili peppers and peppercorns, sauté ginger and garlic slices until fragrant

11.2 Prepare all other seasonings: chop celery into thin strips, chop ginger and garlic into slices

12. Add the drained squid rolls and celery

13. Stir-fry and add chili powder

14. Pour in the prepared Kung Pao sauce and water starch mixture

15. Stir-fry over high heat until the sauce thickens, then add the peeled peanuts

16. Stir fry evenly

Kung Pao Squid is not difficult to understand, but to make it well, it requires your patience and persistence. Of course, I believe that if you persevere, you will be able to create different delicious dishes.