INGREDIENTS: Chili sauce: Yields scant ¾ cup 2 Tbsps. light soy sauce 2 Tbsps. sesame oil 5 Tbsps. + 2 tsps. dry sherry or rice wine 2 Tbsps. chili paste 1 Tbsp. + 1 tsp. dark soy sauce ½ tsp. Szechuan peppercorns, roasted, ground ½ tsp. sugar ½ tsp. salt 10 lbs. squid, cleaned, cut into ¼ inch rings ½ cup rice wine vinegar ½ cup soy sauce 2 Tbsps. fresh ginger root, grated 4 cups rice flour 1 tsp. salt 1 tsp. pepper 2 Tbsps. Szechuan peppercorns 8 large onions, cut into 1 inch dice 12 large ...
Register to view this Article
Why Register for FREE?
Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.