Calamar con sal y pimienta que mi padre ha hecho 100.000 veces

Ingredientes

• 1 lb squid
• 0.25 red bell pepper
• 2 small Thai bird's eye chili
• 3 clove garlic
• 3 piece green onion
• 2 cups oil
• 1 teaspoon cooking wine
• 0.25 teaspoon white pepper
• 1 tablespoon cooking wine
• 1 large egg yolk
• 1 tablespoon potato starch
• 4 tablespoon all-purpose flour
• 2 tablespoon potato starch
• 4 tablespoon water
• 1 teaspoon baking powder
• 0.5 teaspoon salt
• 1 teaspoon oil
• 2 teaspoon garlic salt
• 0.25 teaspoon white pepper

Preparación

1. 1

   Clean squid: Pull the head of the squid out, separating it along with the tentacles from the body. Cut open body lengthwise and remove the innards, cleaning out the inside as much as possible. Remove the interior “bone.” Place the body in a bowl of cold water and rinse. Pull out any stringy tendons that remain.

2. 2

   Cut squid: Set the cleaned body and fin onto a cutting board. With a cleaver or knife, scrape any remaining debris off both sides.

3. 3

   Marinate squid: Pat the squid pieces dry using paper towels. My dad's preferred method is to place them between two sheets, which he then rolls so as much of the moisture can be absorbed as possible. Once dried, place in a large bowl.

4. 4

   Prep aromatics & vegetables: Cut the red bell pepper in 1/4-inch thick strips. Dice the Thai bird's eye chili.

5. 5

   Prep frying batter: In a bowl, combine the all-purpose flour and potato starch.

6. 6

   Prep seasoning: In a small bowl, combine the garlic salt and white pepper and thoroughly mix.

7. 7

   Fry squid: Heat the oil in a wok to 350°F over high heat. Once the heat reaches temperature, lower the heat.

8. 8

   Stir-fry dish: Heat a new wok on high. You can also use the same one as before as long as it's been cleaned.