Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.
Recipe details are AI-generated from the video and may contain errors — for reference only.
Wash hands thoroughly after handling seafood to avoid cross-contamination; raw seafood carries bacteria.
Peel the skin off 1 fresh squid, cut open the abdomen to clean out internal organs, eyes, and teeth, then wash and set aside.
Watch out
Be careful to clean thoroughly when peeling and removing internal organs, otherwise residual organs will taste bitter.
Hold the slippery squid firmly when using a sharp knife to avoid cutting fingers.
Place the cleaned squid flat on a cutting board, score a crosshatch pattern at a 45-degree angle without cutting through, then cut into small pieces.
Watch out
Keep the scoring depth even and do not cut all the way through, otherwise the squid pieces will fall apart.
Place the cut squid in a bowl, add 1 tsp salt, 1 tsp sugar, 0.5 tsp white pepper, 3 tbsp salt and pepper powder, 1 tbsp cooking wine, and 1 egg, mix thoroughly and marinate for 15 minutes.
Watch out
The seasonings must be mixed thoroughly, otherwise some pieces will lack flavor.
Crush and mince 3 cloves of garlic, dice 20g of celery, and finely dice 20g each of green and red peppers.
Watch out
Aromatics must be finely and evenly chopped, otherwise flavors won't release properly.
Add 3 tbsp of cake flour and 3 tbsp of cornstarch to the marinated squid bowl, and mix thoroughly to coat evenly.
Watch out
The flour coating must be even, otherwise meat will be exposed and affect crispiness.
Hot oil may splatter and cause burns, slide the squid in along the edge of the wok rather than dropping it.
Pour 500ml of cooking oil into a wok and heat to 60% hot, add the coated squid pieces, keep high heat for 3 minutes, separate them with chopsticks to prevent sticking, and remove once the surface hardens.
local_fire_departmentHigh heat, about 3 minutesWatch out
Add squid pieces individually and separate them, otherwise they will stick together and cook unevenly.
Oil temperature is extremely high during double frying, do not drop water into the wok.
Raise the oil temperature, pour in the initially fried squid and double fry for about 10 seconds until golden and crispy, then remove and drain.
local_fire_departmentHigh heat, about 10 secondsWatch out
The double frying time is very short, watch closely otherwise it will burn instantly.
Be careful of burns when moving another hot pan, use oven mitts if necessary.
Heat a little cooking oil in another wok, sauté minced garlic, celery, and peppers until fragrant, then turn off the heat; add the fried squid, sprinkle with salt and pepper powder, toss evenly using residual heat, and plate.
local_fire_departmentMedium-low heat to sauté, turn off heat to tossWatch out
Turn off the heat after sautéing aromatics before adding the squid, otherwise continuous heat will make the squid soggy and lose its crispiness.
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