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Recipe details are AI-generated from the video and may contain errors — for reference only.
Mince 5 cloves of garlic, slice 3 bird's eye chillies into small rings, and chop 1 spring onion into fine pieces, setting them aside in small bowls.
Watch out
Curl your fingers when mincing garlic to avoid cutting your fingers with the blade.
Peel the outer skin of 1 medium squid, cut it in half, score a diagonal diamond pattern on the inside, cut into bite-sized pieces, and place on a plate with the tentacles.
Watch out
Slice the squid diagonally without cutting all the way through, otherwise the scored pattern will fall apart.
Wash hands thoroughly after handling seafood to prevent cross-contamination; be careful of steam burns when working with boiling water.
Bring water to a boil in a wok, add 2 tsp Shaoxing wine, briefly blanch the cut squid, remove, and pat dry thoroughly with paper towels.
local_fire_departmentHigh heatWatch out
The squid must be patted completely dry, otherwise it will splatter violently when added to hot oil.
Place the dried squid on a plate, add 1 tsp Shaoxing wine, 1/2 tsp sugar, and 1/4 tsp salt to marinate, then mix in 3 tsp corn starch until each piece is lightly coated.
Watch out
Corn starch must be mixed evenly
too thick affects texture, too thin makes it not crispy
Hot oil splatters easily; use chopsticks to gently drop items into the wok, do not dump them directly to avoid burns.
Heat adequate oil on high heat, add the coated squid in batches, deep fry until golden brown and crispy, then remove and drain excess oil on paper towels.
local_fire_departmentHigh heatWatch out
Oil temperature must be high enough when adding squid, otherwise the coating will peel off into the oil.
Add 1/2 tsp five spice powder, 1/4 tsp salt, and 1/2 tsp sugar into the bowl of minced garlic and chili; heat a little oil in the wok, stir-fry the spice mixture until fragrant, add the fried squid and spring onion, toss well, and serve on a bed of lettuce.
local_fire_departmentMedium heatWatch out
Do not use too high heat when sautéing garlic, otherwise the minced garlic will instantly burn and turn bitter, ruining the flavor.
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