For the Squid ：
6~8 ounce squid
Garlic to taste, chopped
Scallion slicing to taste
Rice wine or white wine to taste
For the Three Cups Sauce：
3 tbsp seasame oil
50 g ginger. slicing
8 clove garlic
1 scallion. slicing
5 slicing chili
2 tsp Sugar
3 tbsp rice wine
3 tbsp soy sauce
1 handful Basil
For the squid:
Cut the squid into several pieces.
And season it with garlic, scallion strips & rice wine.
Step 2: Start to prepare the three cups sauce
1. Heat the pan with medium flame and add the sesame oil.
2. Add the garlic, ginger slices then cook for 2 mins.
3. Add rice wine, soy sauce & sugar then boil with low flame for 1 min. Then turn off the flame to cool it down.
Set PENGFA Cook Helper at 140℉/60℃ & 60 mins
Put the squid, scallion strips & red pepper into a zipped bag and add the three-cup sauce into this bag as well.
Then put the bag into the water bath for 60 mins.
When time is up, put the sauce in the bag on a pan and boil it with low flame until it’s getting thick.
Turn off the flame and add the squid and basil to stir.
then it’s ready to serve.