Kung Pao Calamari

Kung Pao Calamari: A Detailed Recipe with Ingredients and Instructions

Ingredients:

500 grams squid, cleaned and cut into bite-sized rings
20 grams dried chili peppers, cut into small pieces, seeds removed (adjust amount to your desired spice level)
40 grams garlic, minced
100 grams onion, thinly sliced
20 grams ginger slices
50 grams peanuts (optional), roasted or fried
10 grams Sichuan peppercorns

Sauce:

2 tablespoons soy sauce
2 tablespoons Shaoxing wine
1 tablespoon black vinegar
1 tablespoon sugar
1/2 teaspoon salt
White pepper powder to taste
1 teaspoon cornstarch

Instructions:

1. Prepare the ingredients: Wash the squid, remove the internal organs and ink sac, and cut into bite-sized rings.
   Cut the dried chili peppers into small pieces, removing the seeds. Adjust the amount according to your desired spice level.
   Mince the garlic and slice the ginger.
   Thinly slice the onion.
   Roast or fry the peanuts until cooked, set aside.
   Prepare the sauce: combine soy sauce, Shaoxing wine, black vinegar, sugar, salt, white pepper powder, and cornstarch in a bowl. Mix well and set aside.
2. Stir-fry: Heat a wok or large skillet over high heat. Add the Sichuan peppercorns and fry until fragrant. Remove the peppercorns and set aside the oil.
   Add the dried chili peppers to the oil and stir-fry until slightly charred and puffed up.
   In a separate pan, heat oil over medium-high heat. Add the minced garlic and ginger slices and stir-fry until fragrant.
   Add the squid rings and stir-fry until they change color.
   Add the onion slices and stir-fry until softened.
3. Season and finish: Pour in the prepared sauce and stir-fry until evenly distributed.
   Add the peanuts and continue stir-frying until they are infused with flavor.
4. Serve: Plate and enjoy immediately.

Tips:

Cut the squid into uniform sizes for even cooking and flavor distribution.
Avoid overcooking the squid to prevent it from becoming tough.
Adjust the amount of Sichuan peppercorns according to your spice tolerance.
Peanuts are optional, but they add a nutty crunch and enhance the flavor.
If Shaoxing wine is unavailable, substitute with rice wine.
Cornstarch can be replaced with water starch if needed.

Precautions:

Squid is a cold-natured seafood, so consume it in moderation to avoid adverse effects.
Dried chili peppers contain capsaicin, which can be irritating, so don’t use too much.

I hope this detailed recipe with ingredients, instructions, tips, and precautions is helpful. Please let me know if you have any other questions.