Salt & Pepper Squid

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Clean the squid by pulling out the head and separating the body (mantle) from the head and tentacles. Cut the body open lengthwise, remove and discard the innards, and thoroughly rinse the interior. Remove the pen, carefully extract any remaining tendons using a knife, open the fin, and patiently peel off the outer skin from both the body and fin.
   ▶ ≈0:22
2. 2
   Prepare the tentacles by cutting away the eyes and the portion above them, discarding the eyes and stomach sac. Butterfly-cut the thicker tentacle pieces while leaving thin pieces as-is. Remove and discard the hard beak. Rinse all cut squid and let drain.
   ▶ ≈5:53
3. 3
   Cut the squid body in half lengthwise. Score the smooth inner side with a crosshatch pattern at a 45-degree angle, making cuts about every 1/4 to 1/2 inch and not cutting all the way through. Rotate 90 degrees and repeat to create a cross pattern. Finally, cut into triangular pieces approximately 1 inch wide.
   ▶ ≈4:03
4. 4
   Dry the squid by sandwiching the pieces between thick paper towels, rolling tightly, and squeezing to absorb as much moisture as possible. Transfer to a bowl and add white pepper (1/4 tsp), cooking wine (1 tbsp), egg yolk (1), and potato starch (1 tbsp). Mix thoroughly by hand, ensuring the marinade coats all pieces evenly. Do not add salt at this stage, as it will cause the squid to release water.
   ▶ ≈7:28
5. 5
   Prepare the aromatics by cutting red bell pepper into thin 1/4-inch strips, dicing 2 red chili peppers, smashing and mincing 3 garlic cloves, and cutting the white parts of 3 green onions into small pieces.
   ▶ ≈9:11
6. 6
   Make the frying batter by mixing all-purpose flour (4 tbsp) and potato starch (2 tbsp). Add water gradually (start with 4 tbsp, adjust to achieve the right consistency), baking powder (1 tsp), salt (1/2 tsp), and oil (1 tsp). Mix until smooth and thick.
   ▶ ≈9:58
7. 7
   Prepare the salt & pepper seasoning by mixing garlic salt (2 tsp) and white pepper (1/4 tsp). Adjust seasoning to taste if needed.
   ▶ ≈11:24
8. 8
   Heat oil to 350°F for the first fry. Just before the oil reaches temperature, mix the batter into the marinated squid, coating thoroughly. Carefully lower the squid into the oil, staying close to the surface. Use a spider strainer to spread the pieces and prevent sticking. Fry for 2.5 to 3 minutes, stirring occasionally, until the squid curls up like horns. Remove the first batch and repeat with the second batch once the oil reheats.
   ▶ ≈12:23
9. 9
   Perform the second fry at 380°F to achieve final crispness. Re-fry the first batch for 30-40 seconds, remove, and repeat with the second batch.
   ▶ ≈14:32
10. 10
    Heat a clean wok on high heat, add 1 tbsp oil, and lower to medium heat. Stir-fry the minced garlic for 20-30 seconds until fragrant. Add the red chili peppers, green onion whites, and red bell peppers in quick succession, stirring together briefly.
    ▶ ≈16:28
11. 11
    Add the fried squid to the wok with the aromatics and stir-fry together for 40-50 seconds. Swirl in 1 tsp of cooking wine around the edges for aroma.
    ▶ ≈17:23
12. 12
    Add the salt & pepper seasoning mixture gradually while stirring and tossing from the bottom of the wok. Add a little at a time, tasting as you go, until the seasoning is balanced to your preference. Turn off heat and plate to serve immediately.
    ▶ ≈17:46