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Squid with Red Bead Squares

Fish and Seafood

Squid with Red Bead Squares
½ pound fresh squid, beak, head and cartilage removed, then mixed with two tablespoons thin soy sauce
2 Tablespoons vegetable oil
½ pound ground pork
2 Tablespoons Chinese rice wine
6 slices fresh ginger, peeled and sliced
1 square or one Tablespoons fermented red bean paste, mashed with one Tablespoon cold water
½ cup chicken stock
1 Tablespoon cornstarch mixed with an equal amount of cold water
1 egg white
1. Mix squid and soy sauce and set aside for twenty minutes. Then cut th tentacles into rings, cut open and cross-cut the body, then cut it into one-inch squares.
2. Heat wok or fry pan and add the oil and stir-fry the pork until no longer pink, then add the rice wine, ginger, fermented red bean paste, and the water, also the stock, and stir-fry for two more minutes.
3. Now add the squid and the stock and the cornstarch mixture and stir-fry for another minute or until thick; then serve.

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