Sweet and Sour Squids click to see closer Materials: 300g squids soaked in water 50g minced lean pork 25g pickled cabbage and pickled chillies Preparations: 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.