300g squids soaked in water
50g minced lean pork
25g pickled cabbage and pickled chillies
Score the squids with criss-cross cuts, cut into long slices, place in 70 oC water till they curl round, soak in soda solution for 30 minutes and remove, blanch to remove the fishy smell, add seasonings and dissolved cornstarch to season the squids, saut in 8-fold hot oil till done.
Stir-fry pork, pickled cabbage and pickled chillies till the flavor comes out, drop in squids, add soy sauce, vinegar and MSG, stir-fry, add clear soup, bring to the boil, thicken.