Cooking Steps

1. 

   Step1:In fact, fresh squid is the best, but I didn't buy it because it's too late to go to the supermarket. If you buy fresh squid, pull off your head and a long bone on the squid board will be taken down. If you buy one like me, you have to pull out the bone. By the way, the sharp triangle on the top of the squid is the one I cut off, and it's better not to cut i

2. 

   Step2:Well, the position of the bone I drew is like a plastic bone. The dark film on the squid will also be torn off.

3. 

   Step3:Cut a flower knife with 45 degrees to be sure.. Be sure to cut it into squid. There is no dark film.. Otherwise, I won't roll it... Change the knife to small trapezoid for standby

4. 

   Step4:Cut the green and red peppers into triangles and mushrooms, then cut the celery into sections. I remember before I cut the celery, I will shoot it again

5. 

   Step5:Mix the juice below ~ salt sugar, raw powder, cyanine, sauce, oil wine, scallion, ginger and garlic foam, add some water dressing juice ~ add more wine to remove the fishy smell ~ because squid is easy to get old, so the sauce can be out of the pot in about one minute after the next pot, so you don't need to adjust too much

6. 

   Step6:Notice... Here is the key to Zhuo squid.. Make sure to ring the pot.. What's the sound of water? It's the kind of water that's very hot, very open and very loud.. In this way, squid will be curled up in a few minutes.. Roll it out.. Speed is very important at this time.. Even if you come out five or six seconds later, the squid will be old~~

7. 

   Step7:Stir fry all the side dishes with hot oil on the pot, stir fry the mushrooms and add a spoonful of tempeh and chili sauce when they are soft and fragran

8. 

   Step8:I'm using the godmothe

9. 

   Step9:Then what... The procedure is to stir fry the lobster sauce and then add the squid to stir fry the sauce evenly.. Stir fry and color evenly before cooking. ~I took a picture for fear of squid