Prepare the squid: Score the cleaned squid body lightly in a crisscross pattern, then cut into bite-sized pieces. Separate the white parts of the scallions from the green parts. Mince the garlic cloves. Chop the fresh cilantro. Thinly slice the red chilies if using.
Blanch the squid: Bring a large pot of water to a rolling boil. Add ginger slices, scallion whites, and a pinch of salt to the boiling water. Carefully add the prepared squid to the boiling water and blanch for 30-60 seconds, or until it just curls and turns opaque. Do not overcook.
Shock the squid: Immediately remove the blanched squid with a slotted spoon and transfer it to a bowl of ice water to stop the cooking process and maintain a firm texture. Let it cool completely, then drain well.
Prepare the dressing: In a small bowl, combine the minced garlic, chopped scallion greens, light soy sauce, Chinkiang black vinegar, chili oil, granulated sugar, sesame oil, and white pepper. Stir well until the sugar dissolves.
Mix and serve: In a large mixing bowl, combine the drained squid, light soy sauce, Chinkiang black vinegar, chili oil, granulated sugar, sesame oil, white pepper, minced garlic, chopped scallion greens, chopped cilantro, and thinly sliced red chilies (if using). Toss gently to ensure everything is evenly coated. Serve immediately or chill for a short while before serving.
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