FRIED SQUID FLOWERS

Preparation Method :

• Open up the squid and, using a meat cleaver or sharp knife, score the inside of the flesh in a criss-cross pattern.
• Cut the squid into pieces about the size of an oblong postage stamp.
• Blanch the squid pieces in a bowl of boiling water for a few seconds. Remove and drain; dry well on absorbent kitchen paper (paper towels).
• Cut the (bell) pepper into small triangular pieces. Heat the oil in a preheated wok or large frying pan (skillet) and stir-fry the (bell) pepper for about 1 minute.
• Add the garlic, ginger, spring onion (scallion), salt and squid. Continue stirring for another minute.
• Finally add the black bean sauce and Chinese rice wine or dry sherry, and blend well.
• Transfer the squid flowers to a serving dish, sprinkle with sesame oil.
• Serve with boiled rice.