Hot and Sour Squid Soup

Name: Hot and Sour Squid Soup
Yield: Serves 4
Cuisine: China
Ingredients: 8 large crisp lettuce leaves, cut into strips; salt; 450 g (1 lb) squids; 15–30 ml (1–2 tbsp) vegetable oil; 22.5–30 ml (1½–2 tbsp) Chinese rice vinegar; ground black pepper; 4 spring onions, trimmed and cut into small rounds, white and green parts separated; 850 ml (1½ pints/4 cups) stock; 7.5–10 ml (1½–2 tsp) ginger juice

Preparation info

Serves
4

Difficulty
Easy

Appears in

Classic Food of China

By Yan-Kit So

Published 1992

About

The Sichuanese hot and sour soup, made with bean curd, cloud ears, golden needles and pork, and thickened with beaten egg and tapioca or potato flour, can have counterparts using ingredients from another province. I myself find this hot and sour squid soup a very pleasant change indeed.

Ingredients

450 g (1 lb) squids
8 large crisp lettuce leaves, cut into strips

Asia
China
Sichuan
Pescatarian
Spicy
Soup
Gluten-free

Method

Clean the squids. Cut off the heads of the squids from the body pouches. Cut off and discard the eyes. Cut the tentacles into 4 cm (1½ in) lengths.

Slit the body pouches