Ingredients
400 g (about 14 oz) rehydrated dried squid.
Seasonings
20 g dried chili pepper segments, 5 g each minced garlic and Sichuan peppercorns, 1/2 teaspoon each salt, sugar, chicken bouillon powder, and sesame oil, 1 tablespoon each Zhenjiang aromatic vinegar, soy sauce, Shaoxing wine, and water starch, 2 tablespoons vegetable oil.
Steps
1. Clean the squid, cut it in half, score the surface with a crosshatch pattern, then cut into diamond-shaped pieces. Deep-fry in hot oil until they curl up into rolls, then remove and drain the oil.
2. Heat the remaining oil in the wok, first fry the dried chilies until fragrant, then add minced garlic, Sichuan peppercorns, salt, sugar, chicken bouillon, fragrant vinegar, soy sauce, cooking wine, sesame oil, and a cornstarch slurry, stirring until thickened. Then add the squid rolls and quickly stir-fry to coat evenly, then remove from the wok and plate.