How to Cook the Perfect Stir-fry Squid

Steps

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1. 1
   Prepare aromatics: Cut garlic chives into 2-inch stalks. Chop red chili into small pieces. Slice ginger thinly and reserve half for later; place other half in blender. Mince 2 garlic cloves into blender and thinly slice the remaining 2. Trim, halve and clean 4 shallots; place 1 in blender and roughly slice the rest for later.
   ▶ ≈0:20
2. 2
   Blend the ginger, garlic, and shallot together until finely minced.
   ▶ ≈1:17
3. 3
   Make the sauce: In a saucepan, heat 1 tbsp oil with the minced aromatics over medium heat for a few minutes until edges are lightly golden. Add red chili flake, soy sauce, oyster sauce, Laoganma chili crisp, hoisin sauce, cumin powder, and chicken bouillon powder. Stir in water, mix well, and warm over low heat for about 1 minute.
   ▶ ≈1:24
4. 4
   Clean the squid: Separate head and body by tearing apart, discard the guts. Remove and discard the plastic-like quill. Rub and peel off the skin (optional but recommended for tenderness). Remove the fins.
   ▶ ≈2:36
5. 5
   Prepare the body: Slice the squid hood lengthwise with the inside facing up. Carefully create diagonal parallel lines about halfway through the flesh without cutting all the way through, then crosshatch in the opposite direction for a crisscross pattern. Cut the scored squid into 1.5-inch rectangular pieces. Prepare the fins the same way.
   ▶ ≈3:16
6. 6
   Prepare head and tentacles: Use scissors to cut open the head, remove tissues and eyes. Locate the mouth and gently squeeze to remove the teeth. Cut tentacles into bite-sized pieces.
   ▶ ≈4:16
7. 7
   Blanch the squid: Fill a pot with water and bring to a boil. Add the squid and blanch for only 10 seconds. Remove and set aside. This Chinese technique removes the squid's slimy coating and fishy smell, especially for previously frozen squid.
   ▶ ≈4:43
8. 8
   Stir-fry: Heat a wok over high heat until it smokes. Add 1.5 tbsp oil, reserved ginger, garlic, shallots, and red chili, stir for about 1 minute until fragrant. Toss in the blanched squid and stir-fry for 1 minute 20 seconds. Add the sauce and garlic chives, mix for another 30 seconds for a total cook time of 2 minutes.
   ▶ ≈5:20