Ingredients
1 dried squid (about 150 g / 5 oz), 100 g (about 3.5 oz) tender cucumber.
Seasonings
30 g scallion whites, 30 g lard, 25 g pickled chili peppers, 20 g lychee-flavored sauce mixture, 15 g sesame oil.
Instructions
1. Soak the dried squid in water until soft, clean it, trim off the pointed ends, cut lengthwise into three strips, then score the pieces with a crisscross pattern using both straight and reverse knife cuts, and cut into triangular pieces; slice the white part of the scallion into olive-shaped pieces; remove the seeds and pulp from the young cucumber and cut into small bird-wing shapes; seed the pickled chili peppers and cut into diagonal slices.
2. Heat a wok over medium-high heat, add lard and heat until it reaches 70% hot, then add the squid slices. Once the squid curls into shape, add scallion whites, cucumber, and chili pepper, stir-frying evenly. Pour in the lychee-flavored sauce mixture, quickly stir-fry until everything is well-coated, then add sesame oil, stir-fry briefly, and remove from the wok to plate. This dish has a golden-red color, resembles lychees in shape, is tender yet chewy, and has a balanced sweet and sour flavor.