Squid Rolls with Dry Hot Pepper

Name: Squid Rolls with Dry Hot Pepper (Kung pao yu yü chüan)
Cuisine: Chinese
Ingredients: 1 teaspoon brown peppercorn; 1 teaspoon chopped garlic; 2 tablespoons soy sauce; 1 tablespoon wine; 2 dried squid (soaked); 8 dried red hot peppers; 1 teaspoon chopped ginger; 3 cups oil; ½ tablespoon sesame oil; 1 tablespoon cornstarch; ½ tablespoon vinegar; 1 tablespoon sugar

Kung pao yu yü chüan

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

2 dried squid (soaked)
8 dried red hot peppers
1 teaspoon chopped ginger

Asia
Taiwan
Chungking
Sichuan
Shengtu
Fish course
Pescatarian

Method

Remove membrane from outside of squid, score inside lengthwise and crosswise, then cut into diamond-shaped pieces 1” long.
Wipe red peppers with a wet towel, and cut into pieces ½” long. Remove the seeds.
Heat 3 cups oil and deep-fry squid for 3 seconds over high heat until each piece rolls up. Remove and drain.
Saute the red peppers in 3 ta