Squid La Szechuan

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

600 g squid (s) (tubes, if possible quality levels U5 or U10)
100 g minced pork
1 stick (s) celery
1 leek, small
3 tablespoon vegetable oil
1 teaspoon spice paste (dou ban jiang - bean paste)

For the sauce: (seasoning sauce)

Instructions

Prepare the chicken stock and let it cool a little. Finely chop the celery and leek.
Cut open the squid tubes on one side, clean and wash well. Cut the inside with a sharp knife about 2 mm deep at a distance of 5 mm. Turn 90 ° and cut again so that a cross-shaped pattern is created. Now cut the squid diagonally to the pattern into pieces about 3 x 3 cm.
Blanch the squid pieces in boiling salted water for 30 seconds, rinse with cold water and then cover again with lukewarm water. Through this procedure, the squid pieces take on the shape of prickly rolls.
Mix the ingredients for the seasoning sauce together in a cup. Heat 3 tablespoons of oil in a wok over medium heat and sauté the celery and leek for about 5 minutes. Then add the minced pork, increase the heat and stir-fry until the meat has taken on color.
Add 1 teaspoon of hot bean paste and stir-fry for 1 more minute. Since bean pastes have different levels of spiciness, you may need to add more paste. The dish should be spicy, but the heat must not mask the taste of the other ingredients.
Stir the seasoning sauce again, add it to the wok and let it simmer for about 3 minutes. Drain the squid and add to the sauce. Heat briefly while stirring and serve immediately with rice.
This dish must necessarily be prepared with a bean paste. Dou ban jiang bean paste is available in Asia under the name Hot Bean Sauce. Alternatively, you can also use hot black bean sauce or mild black bean sauce and mix in chili powder or cayenne pepper as desired. Or mix 1 tablespoon Japanese miso paste with chili powder / cayenne pepper.
The combination of fish with pork is often found in China. Instead of fresh pork, so-called red braised pork left over from the day before is often used for this dish. This gives the dish a slight aftertaste of star anise and liquorice. Very popular with the Chinese, but takes some getting used to for us Central Europeans.

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