Ingredients
300 g (about 10 oz) rehydrated squid, 50 g (about 1.8 oz) lean pork.
Seasonings
25 g (about 1 oz) pickled vegetables, and pickled chili peppers to taste.
Instructions
1. Score the squid in a crosshatch pattern, then cut into rectangular pieces. Blanch in 70°C (158°F) water until they curl into pen-cylinder shapes, then soak in alkaline water for 30 minutes. Remove, rinse thoroughly to remove the alkaline taste, and marinate with seasonings and wet starch. Deep-fry in oil heated to 80% hot (about 180°C/350°F) until cooked through, then remove and drain.
2. Leave a small amount of oil in the wok, add the ground pork and pickled chilies and stir-fry until fragrant, then add the squid along with soy sauce, rice vinegar, and MSG, stir-fry everything together, then add clear broth, bring to a boil, thicken with cornstarch slurry, and serve.