Ingredients
500 g (about 1 lb) rehydrated dried squid, 25 g (about 2 tablespoons) roasted peanuts.
Seasonings
Vegetable oil 500 ml (about 2 cups), soy sauce 20 ml (about 4 teaspoons), five-spice salt and pepper powder 0.5 g (a pinch), sweet bean paste 10 g (about 2 teaspoons).
Instructions
1. First, remove the skins from the cooked peanuts and arrange them around the edge of a plate; rinse the rehydrated squid to remove any alkaline taste, peel off the thin skin, pull out the tough tendons, and make 3-4 small cuts on each side to help the squid absorb flavor when blanched, then wash and drain thoroughly.
2. Once the oil in the wok is hot, remove it from the heat and let it cool slightly, then add the squid and fry for 4-5 minutes until it turns purple, curls up, and develops small bubbles on the surface. Remove, cut into small cubes, arrange in the center of a serving plate, sprinkle with five-spice salt and pepper and soy sauce, and serve. Optionally, serve with a small dish of sweet bean paste for dipping.