Cooking Steps

1. 

   Step1:Cut the squid into a cross blade. Slice. Slice potatoes, cauliflower, broccoli, onions, carrots, celery (you can also add your favorite vegetables such as green pepper, lotus root, etc.).

2. 

   Step2:Scald the squid. Take a long time. Fish the squid in.

3. 

   Step3:Onion, ginger, garlic, dried pepper and prickly ash are fragrant. Let's see how much oil you put. It's better to fry more than usual.

4. 

   Step4:Add chili sauce or Douban sauce (Pixian Douban, Laoganma and Mapo Tofu seasoning). Stir fry the oil. Add onion. Stir fry soft and then put carrot. Stir fry for half a minute. Add cauliflower and broccoli.

5. 

   Step5:Stir fry potatoes and celery for 2 minutes. Add onion, fish balls and mushrooms to fry for 2 minutes. Put 2 spoons of soy sauce, 1 spoonful of oil consumption, 1 spoonful of barbecue sauce. (I love sweet taste, so put this. Put sugar if you don't have it) (put half a spoon of cooking wine. I haven't put this. The squid can't smell when it's blanched. If you add shrimp and other seafood, you need to add it.

6. 

   Step6:Stir fry for 1 minute. Add garlic and onion again before leaving the pot. Stand on the induction cooker. Keep warm on a small fire. Eat slowly. The last taste is the most fragrant.