Ingredients
300 g fresh cuttlefish, 300 g water-soaked dried squid, 8 baby bok choy, and chicken broth as needed.
Seasonings
100 g oil, 25 g tomato paste, 20 g cooking wine, 5 g each pickled chili juice, ginger juice, and garlic juice, 3 g each ground white pepper and sugar, 2 g white vinegar, and salt, MSG, and water starch to taste.
Instructions
1. Clean fresh cuttlefish and rehydrated squid, removing heads and tails. Score both in a crosshatch pattern with straight and diagonal cuts (without cutting all the way through), then cut into diamond-shaped pieces. Blanch in boiling water with salt and cooking wine until they curl into rolls, then drain. Blanch bok choy hearts in boiling water and arrange on a serving plate.
2. Heat oil in a wok until hot, add ginger juice, pickled chili juice, ketchup, salt, cooking wine, sugar, and garlic juice, thicken with a cornstarch slurry to create a glossy sauce, then add the squid rolls and stir-fry until evenly coated, drizzle with sesame oil, and transfer to a serving plate.
3. In another pan, heat a moderate amount of oil, add ginger, garlic juice, salt, MSG, white pepper, chicken broth, and a cornstarch slurry to thicken, then add the cuttlefish and toss to coat evenly, drizzle with oil for shine, and plate alongside the squid. This dish features an attractive red-and-white contrast and offers two distinct flavors to enjoy.