Salted Egg Yolk Stir-Fried Squid

Steps

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1. 1
   Clean the squid thoroughly. Carefully open and pull away the body from the head to remove the internal cartilage. Rinse out the organs, drain well, and slice the body into rings, keeping the skin on for better texture.
   ≈0:17
2. 2
   Process the squid head by removing the internal organs carefully to avoid being sprayed by ink. Rinse well and cut the tentacles into sections or leave in pairs.
   ≈1:31
3. 3
   Prepare about 15g each of ginger paste and garlic paste, either grated or finely minced.
   ≈2:23
4. 4
   Deseed the chili pepper, soak in water briefly to reduce heat, then slice into rings.
   ≈2:40
5. 5
   Peel the salted duck egg shell. You can cut it in half and scoop out the yolk and white with a spoon. Crush the yolk into fine crumbles in a bowl using the back of a spoon.
   ≈2:51
6. 6
   Press the egg white with the flat of a knife blade, then finely mince it. Keep the yolk and white separated until cooking.
   ≈3:41
7. 7
   Chop the cilantro, separating the stems from the leaves. Coarsely chop the leaves for garnish and reserve the stems for cooking.
   ≈4:06
8. 8
   Heat a wok over medium heat and add olive oil. When the pan is warm, add the crumbled egg yolk and stir-fry over low heat until it becomes foamy and fragrant.
   ≈4:35
9. 9
   Add the ginger and garlic pastes along with a teaspoon of satay sauce. Stir-fry over low heat until well blended. The satay sauce balances the saltiness of the egg; omit it if you prefer stronger salted egg flavor.
   ≈5:02
10. 10
    Add the chili rings and minced egg white, gently tossing to combine. If the pan seems dry, add a splash of cooking wine to remove fishy odor and enhance flavor.
    ≈5:26
11. 11
    Once the sauce is well blended, add the cilantro stems and toss briefly to keep them green. Immediately add the squid rings while the heat is up.
    ≈5:50
12. 12
    Stir gently to coat all the squid pieces evenly with the sauce. When the squid turns from translucent to opaque white, turn off the heat immediately to keep it tender.
    ≈6:05
13. 13
    Top with cilantro leaves and toss gently to blend the flavors. Serve over lettuce or on a bed of rice.
    ≈6:42