Cooking Steps

1. 

   Step1:Put the inner layer of squid upward. Use a knife to slant the line. Do not cut.

2. 

   Step2:Turn the squid 90 degrees, perpendicular to the straight line of the first step, and then put a uniform straight line on the batch. After completion, divide the squid into small pieces.

3. 

   Step3:Marinate with white pepper powder, ginger powder and Erguotou white wine to remove the fishy smell. The small trick of seafood deodorization introduced is to use white wine. The effect is very good. Sea shrimp and sea fish are common. But they must be small. Because the concentration of white wine is very high. Too many are easy to catch fire when cooking.

4. 

   Step4:First, I made the sauce. I used a spoon of sweet noodle sauce and a spoon of bean paste. Then I added some XO sauce to make it fresh (it's ok if it's not added).

5. 

   Step5:Stir fry green peppers and onions first. Add a teaspoon of salt to taste. Set aside.

6. 

   Step6:Start the oil pan, stir the ginger, add the squid, roll, add the liquor. Note: adjust the low temperature before adding the liquor, or there will be a flame.

7. 

   Step7:Add the prepared sauce. Pour in. Stir well.

8. 

   Step8:Add the vegetables you just fried. Add some sugar. Season again.