Ingredients
Fresh squid 1000 g (about 2.2 lbs).
Seasonings
10 g scallion segments, 8 g ginger slices, 5 g garlic slices, 2 teaspoons salt, 2 teaspoons light soy sauce, 1 teaspoon sugar, 3 tablespoons red yeast rice powder, 4 tablespoons dark soy sauce, 4 teaspoons vegetable oil, 1 spice pouch (containing a pinch each of Sichuan peppercorns, star anise, cinnamon, cloves, and licorice root), and an appropriate amount of clear broth.
Steps
1. Remove the tentacles and claws from fresh squid, peel off the outer membrane, rinse clean, blanch in boiling water briefly, then remove and drain.
2. Heat vegetable oil in a wok or pot over high heat, add scallion sections, ginger slices, and garlic slices, and stir-fry until fragrant. Pour in clear broth, add the seasonings and spice bundle, bring to a boil and cook for 10 minutes. Then add the squid and braise for 5 minutes. Remove the squid, slice into strips, and arrange on a serving plate.