食材
10克料酒
600克水
5克姜，切片
250克鱿鱼，切块，并切花刀
4瓣蒜头
15克油
5克姜，切末
1支葱
10克洋葱，切丝
20克红辣椒酱，如：湖南辣椒酱
3克糖
1茶匙生抽
适量新鲜香菜
Ingredients
10 grams of cooking wine
600g water
5 grams ginger, sliced
250g squid, cut into pieces, and cut with a knife
4 cloves garlic
15 grams oil
5 grams ginger, minced
1 shallot
10 grams onion, shredded
20 grams of red chili sauce, such as Hunan chili sauce
3 g sugar
1 teaspoon light soy sauce
Moderate fresh coriander
| Cooking Method |  |
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Add |
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将料酒、水和姜放入主锅，煮沸。 Put the cooking wine, water and ginger in the mixing bowl and bring to a boil. |
7 minutes | 100°C | 1 | |
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加入鱿鱼，烹煮， Add squid, cook, |
1 minutes | 100°C |  |
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| 倒入辅助篮沥干水分取出姜备用。清洗主锅。 Pour into the auxiliary basket to drain the water and take out the ginger for later use. Clean the mixing bowl. |
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将蒜头和油放入主锅，切碎。 Put garlic and oil in mixing bowl and grind finely. |
5 seconds | 0°C | 5 | |
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加入姜、葱、洋葱和红辣椒酱，爆香。 Add ginger, spring onion, onion and red pepper paste and saute. |
3 minutes | 120°C | 1 | |
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加入汆水后的鱿鱼、糖和生抽，烹煮。 Add the boiled squid, sugar and light soy sauce, and cook. |
2 minutes | 120°C | 1 |  |
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盛盘后撒上香菜，即可享用。 Sprinkle with coriander after serving and enjoy. |