Ingredients
400 g (about 14 oz) rehydrated dried squid, 150 g (about 5 oz) cilantro stems.
Seasonings
1000 g (about 4 cups) vegetable oil (about 100 g/1/2 cup will be absorbed), 30 g (2 tablespoons) Shaoxing wine, 20 g (1 1/2 tablespoons) vinegar, 10 g (2 teaspoons) sesame oil, 5 g (1 teaspoon) MSG, salt to taste, 2 g each shredded scallion, shredded ginger, and sliced garlic.
Instructions
1. Blanch the squid slices in boiling water until they curl into rolls; remove the squid heads, inner membrane, and transparent cartilage, then score the squid in a wheat-ear pattern, cut into diamond-shaped pieces; cut the cilantro into sections.
2. Heat oil in a wok over high heat until it reaches 60-70% of its smoking point (about 350-375°F). Briefly blanch the squid rolls in the oil, then remove and drain well. Leave a small amount of oil in the wok, add scallions, ginger, and garlic, and stir-fry until fragrant. Return the squid rolls and cilantro to the wok, add cooking wine, vinegar, salt, and MSG, and stir-fry briefly. Drizzle with sesame oil just before removing from heat. This dish is savory with a hint of acidity, and the squid is tender-crisp and refreshing.