Ingredients
300 g (about 10 oz) rehydrated dried squid, 50 g (about 1/4 cup) ground pork.
Seasonings
25 g Sichuan pickled vegetables, and appropriate amounts of MSG, soy sauce, white vinegar, water starch, pickled chili peppers, clear broth, and vegetable oil.
Steps
1. Remove the outer membrane from the squid, discard the head and innards, rinse and drain well. Score the surface in a crosshatch pattern, then cut into rectangular slices. Blanch in boiling water until they curl into pen-roll shapes. Marinate with pickled vegetables and cornstarch slurry, then briefly cook in oil heated to about 80% hot (350°F/175°C) until just done. Remove and drain excess oil.
2. Heat the remaining oil in the wok, first stir-fry the ground pork and pickled chili peppers until fragrant, then add the squid, along with soy sauce, rice vinegar, and MSG, stirring well. Pour in the clear broth and bring to a boil, then thicken with a cornstarch slurry and serve immediately.