川味鱿鱼 Sichuan-Style Stir-Fried Squids

材料：
鱿鱼500克（洗净）、食油1汤匙、麻油½茶匙、花椒1茶匙混合½茶匙盐
配料（A）：
生粉½杯、沾米粉2汤匙、胡椒粉½茶匙、黑胡椒粉¼茶匙、盐¼茶匙
配料（B）：
蒜茸1汤匙、姜茸1汤匙、青葱1棵（切4公分长段）、指天椒茸1汤匙、青&红辣椒片
1汤匙、辣椒干5条（浸软）
配料（C）：
红灯笼椒粒1汤匙、芫茜梗1汤匙（切细）
做法：
1.把就鱼切成½寸厚的圈，然后以纸巾抹干。
2.把配料（A）混合，然后腌鱿鱼，甩掉多余的粉。
3.起锅热油，把就鱼炸1~2分钟，刚刚有酥感及变色即可。
4.用另一个干净的锅热油和麻油，然后把（B）料放入爆香，然后加入鱿鱼、
花椒和盐，再倒入（C）炒约½分钟即可离锅，马上食用。

Ingredients :
500g big squids (cleaned and keep tentacles for
use), 1 tbsp oil, ½ tsp sesame oil, 1 tsp Sichuan
pepper combined with ½ tsp salt
(A): combined
½ cup corn flour, 2 tbsp rice flour, ½ tsp pepper,
¼ tsp ground black pepper, ¼ tsp salt
(B) :
1 tbsp coarsely chopped garlic, 1 tbsp chopped
ginger, 1 stalk spring onion (cut into 4cm
lengths) , 1 tbsp chopped chilli padi, 1 tbsp
sliced red and green chilli, 5 dried chilies (soaked)
(C) :
1 tbsp diced red capsicum, 1 tbsp finely sliced
coriander stalks
Method :
1.Cut squids into ½ inch thick round slices. Pat
dry with kitchen paper towel.
2.Toss squids in combined(A)mixture and shake
off excess flour.
3.Heat oil in a wok and deep-fry squids for 1~2
minutes or until just crispy and beginning to
change colour. Drain from oil.
4.Heat a clean wok with oil and sesame oil.
Add ingredients(B)and fry until fragrant.
Return squids to the wok and add Sichuan
pepper and salt. Put in(C)and toss briefly for
½ minute. Dish out and serve immediate y.