Squid, 尤鱼This recipe also works for Shrimp, 虾EggSweet Potato FlourCorn starch can be used as a replacement but it will result in a less crunchy shell. Green PeppersRed PeppersSalt and Pepper mix (See http://fuzhoufood.blogspot.com/2016/12/salt-and-pepper-shrimp.html)
Cooking Tools
WokLarge Bowl
Steps
Wash the squid and cut the bottom of the squid from the body. Set aside the part with tentacles. Then cut the body of the squid down the center. Pull the black skin outside off the squid body. This is the outside. For the body of the squid, cut diagonal slits on the inside side of the squid in a criss-cross fashion. This would have been the interior of the squid body. Rinse off the squid pieces and drain to get ready for deep frying Crack an egg and mix with the squid. Cover a flat tray with sweet potato flour then rotate the squid in the sweet potato flour to coat. Deep fry the squid in hot oil for 2-3 minutes. This step is similar to previous recipes involving deep frying. If you keep it in the oil longer than this, it'll become too tough. Then drain and set aside for a few minutes. After the squid has drained of oil, wait for the oil to heat back to frying temperature. The first fry will have lowered the oil temperature. Deep fry the squid a second time for 1-2 minutes for a crunchier shell. Remove the deep-frying oils from the wok. Heat a small amount of oil and stir-fry the green/red bell pepper and yellow onion. After the vegetables are cooked, add the squid and scallions. Add a small pinch of the salt and pepper mix (See here for instructions on how to make salt/pepper mix http://fuzhoufood.blogspot.com/2016/12/salt-and-pepper-shrimp.html) And you're done!
