Twice-Cooked Squid with Garlic, Green Chilli & Black Bean

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In many parts of China and Hong Kong, cuttlefish are actually more popular than squid and, as cuttlefish have much thicker meat than squid, the double-cooking process detailed here is essential. Large squid also benefit from this pre-poaching – it softens the squid significantly, allowing the pieces to take in more flavour when stir-fried in the savoury sauce.

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