Pan-Seared Squid
ID: 48df5da8...
This "Pan-Seared Squid" uses natural lard to sear fresh squid until tender inside and fragrant outside, cleverly utilizing the seafood essence left at the bottom of the pan to sauté garlic, scallion whites, and chili. Finally, sprinkled with white pepper salt and white pepper powder, the savory and spicy seasoning is layered over the squid, perfectly recreating the classic signature dish found in seafood restaurants.
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🍳 Cooking Flow
Remove the transparent cartilage from the cleaned squid and thoroughly pat the surface dry with kitchen paper. → Prepare the aromatics: cut scallion whites and greens into small pieces, mince the chili, and finely chop the garlic. → Pan-sear the squid in lard until both sides are charred and fragrant, moisture has evaporated, then set aside on a plate. → Use the remaining essence in the pan to sauté the scallion whites and garlic, then add scallion greens and chili; turn off the heat to season. → Briefly stir-fry the aromatics over low heat and spread them over the squid to finish.
Cooking Steps
Brief Cooking Order
Remove the transparent cartilage from the cleaned squid and thoroughly pat the surface dry with kitchen paper. → Prepare the aromatics: cut scallion whites and greens into small pieces, mince the chili, and finely chop the garlic. → Pan-sear the squid in lard until both sides are charred and fragrant, moisture has evaporated, then set aside on a plate. → Use the remaining essence in the pan to sauté the scallion whites and garlic, then add scallion greens and chili; turn off the heat to season. → Briefly stir-fry the aromatics over low heat and spread them over the squid to finish.
Introduction
This "Pan-Seared Squid" uses natural lard to sear fresh squid until tender inside and fragrant outside, cleverly utilizing the seafood essence left at the bottom of the pan to sauté garlic, scallion whites, and chili. Finally, sprinkled with white pepper salt and white pepper powder, the savory and spicy seasoning is layered over the squid, perfectly recreating the classic signature dish found in seafood restaurants.
Step 1
【Remove Squid Cartilage】Take the cleaned squid, gently grab the sides from the inside, and pull out the transparent cartilage in the center. If you want to remove the innards more thoroughly, use scissors to assist from one side of the belly to slowly pull out the ink sac and innards. Finally, make sure to completely pat dry the surface and interior of the squid with kitchen paper.
Step 2
【Chop Aromatics】Separate the scallion whites and greens and cut them into coarse pieces; halve and deseed the chili (those who prefer less heat can keep some for color) and mince it; smash and peel the garlic, then finely mince it.
Step 3
【Sear the Squid】Add 1 tablespoon of lard to the pan, heat until melted, turn to low heat to add the squid, then switch to medium heat to sear. Rotate the pan during searing and flip the squid occasionally to ensure even heating and moisture evaporation. Sear until the surface is golden and fragrant, then transfer to a plate.
Step 4
【Sauté Scallion Whites and Garlic】Using the essence (the dark brown residue) left in the pan after searing the squid, add the minced garlic and scallion whites. Stir constantly over low heat for about 40 seconds to incorporate the pan's flavor into the aromatics.
Step 5
【Add Scallion Greens and Chili】Add the prepared scallion greens and minced chili, then immediately turn off the heat. Season with 1 teaspoon of white pepper salt and 1/2 teaspoon of white pepper powder.
Ingredients List
Important Notes
⚠️ After cleaning the squid, ensure the surface is wiped completely dry—the drier, the better—otherwise, it may cause severe oil splattering, which is very dangerous.
💡 When searing the squid, the dark brown essence left at the bottom of the pan is the secret weapon for flavor. Do not wipe or wash it away; use it directly to sauté the aromatics to significantly enhance the sweet seafood flavor.
🍳 Using lard or chicken fat instead of regular vegetable oil to sear the squid adds a higher level of aroma and flavor depth.
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