小菜
由 CookWhatHK0 次收藏
醬爆魷魚將打花刀的魷魚汆水後，以郫縣豆瓣醬爆香，加入洋葱、青椒及朝天椒大火快炒。
將魷魚切成大小適中的塊，並在表面劃上花刀。青椒和洋葱切成絲，姜蒜切片，朝天椒切圈，再把這些都準備好待用。
Score the squid with a crosshatch pattern and cut into bite-sized pieces. Shred the green pepper and onion, slice the ginger and garlic, and cut the bird's-eye chillies into rings. Set aside.
鍋里加水燒到八成熱，放入魷魚焯燙3到5秒鐘，看到魷魚捲起來就立刻撈出來。
Bring a pot of water to about 80% of a boil. Blanch the squid for 3–5 seconds, and as soon as it curls up, scoop it out.
將焯好的魷魚放入冷水中過涼，再瀝乾備用。
Rinse the squid in cold water and set aside.
熱鍋倒油，放入姜蒜和朝天椒，爆出香味。
Heat oil in a wok and stir-fry the ginger, garlic, and bird's-eye chillies until fragrant.
加入郫縣豆瓣，用小火慢慢炒出紅油和香味。
Add the Pixian broad-bean chilli paste and stir-fry over low heat until fragrant.
然後倒入魷魚，轉大火快速翻炒5到8秒，並沿鍋邊烹入料酒。
Add the squid and stir-fry over high heat for 5–8 seconds, then deglaze with the cooking wine.
最後放入洋葱和青椒，翻炒至變軟。倒入兩勺水澱粉勾芡，加入雞精調味，翻炒均勻，待湯汁收濃後即可盛盤享用。
Add the onion and green pepper and stir-fry until softened. Pour in 2 tablespoons of cornstarch slurry, season with chicken bouillon powder, toss until the sauce thickens and reduces, then plate up and serve.
