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Recipe details are AI-generated from the video and may contain errors — for reference only.
Curl your fingers inward when using a sharp cleaver to avoid cuts.
Spread out 300g fresh squid tubes, score fine diamond patterns on the inside with a cleaver, cut into small triangular pieces, and cut the tentacles into smaller sections.
Watch out
Be careful not to cut all the way through the squid when scoring.
Bring 1L of water to a rolling boil in a wok, add 300g squid for a quick blanch until it turns white and curls slightly, then remove immediately; keep the time extremely short to prevent it from becoming tough.
local_fire_departmenthigh heatWatch out
Blanch the squid very briefly, otherwise the meat will become tough.
Place the blanched 300g squid onto a clean kitchen towel, wrap and press firmly repeatedly until all surface and internal moisture is thoroughly squeezed out.
Watch out
The squid surface must be completely dried
otherwise, it will splatter oil severely during frying and the batter will not adhere
Place the dried 300g squid back onto a plate, add 0.5 tsp salt, 0.5 tsp sugar, and 1 tsp rice wine, mix thoroughly by hand to let the base flavor absorb.
Watch out
Mix the marinade evenly, otherwise some parts will be too salty while others are bland.
Coat the seasoned 300g squid in batches with 3 tbsp potato starch, ensuring each piece is evenly covered with a thin, dry layer; do not make it too thick, otherwise it will become gummy.
Watch out
The starch must be thin and even
otherwise, thick clumps will result in a gummy texture when fried
High-temperature frying creates bubbles and potential oil splatters; gently place items into the oil to avoid burns.
Heat 500ml cooking oil in a wok to 80-90% hot, add the 300g starch-coated squid in batches, deep-fry on high heat until golden, crispy, and set, then remove and drain oil completely.
local_fire_departmenthigh heatWatch out
The oil must reach 80-90% heat before adding the squid
otherwise, the batter will detach and absorb oil, becoming soggy
Place 1 tbsp minced garlic, 1 tbsp diced chili, and 0.5 tsp sand ginger powder into the cleaned wok to sauté until fragrant, then add 0.5 tsp MSG and mix well.
local_fire_departmentmedium-low heatWatch out
Do not use high heat when sautéing aromatics
otherwise, the minced garlic will easily burn and turn bitter
Toss the fried 300g squid quickly in the wok with the aromatics, avoiding any added liquid or wine throughout, then plate over 30g lettuce to serve.
local_fire_departmenthigh heatWatch out
Do not add any liquid or wine when returning to the wok
otherwise, the crispy crust will absorb moisture and instantly become soggy
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