换心乌贼
Stuffed squid with minced pork and shrimp, pan-fried until golden then braised in a savory sauce. Tender, flavorful, and perfect for festive banquets.
Ingredients
15 items- Squid (large) 4 (approx. 500g)
- Ground pork 150g
- Shrimp 50g
- Scallion 1
- Ginger 1 small piece
- Soy sauce 1 tbsp
- Shaoxing wine 1 tbsp
- Salt ½ tsp
- White pepper a pinch
- Egg 1
- Cornstarch 1 tbsp
- Dark soy sauce ½ tsp
- Sugar 1 tsp
- Stock or water 200ml
- Oil 2 tbsp
Nutrition
Steps （8 steps）
Clean the squid by removing the head, entrails, and cartilage, and peel off the outer membrane. Rinse and pat dry with paper towels.
In a bowl, combine ground pork, chopped shrimp, minced scallion and ginger, 1 tbsp soy sauce, 1 tbsp Shaoxing wine, ½ tsp salt, a pinch of white pepper, and 1 egg. Stir in one direction for 3 minutes until sticky.
Transfer the filling into a piping bag or use a small spoon to stuff the squid bodies about 80% full. Secure the opening with toothpicks.
Heat a flat pan over medium heat with 2 tbsp oil. Place squid in the pan and fry over medium-low heat for 3 minutes until golden, then flip and fry another 3 minutes.
Add dark soy sauce, sugar, and 200ml stock or water. Bring to a boil over high heat, then reduce to low, cover, and braise for 15 minutes.
Uncover the pot and turn to medium heat to reduce the sauce. Baste the squid frequently until the sauce thickens enough to coat a spoon.
Turn off heat. Remove squid, pull out toothpicks, slice into thick rings, and arrange on a plate.
Drizzle the remaining sauce over the squid and garnish with chopped scallion.
Tips
Do not overstuff to avoid rupture during cooking. Fry over medium-low heat for even browning. Braise until tender; a skewer should easily pierce the thickest part.
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