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1, cut squid into pieces, and use ginger, salt and wine code 10 minutes.

Spicy squid roll

Spicy squid roll

2. Cut the onion for later use.

3. Small sparks of cold oil are born until the peanuts turn golden yellow for use.

4, squid should be marinated, after the pot is spicy, squid rolls are picked up.

5. Add sugar and Vietnamese garlic Chili sauce (help yourself) after frying, and add squid and peanuts after frying.

6, under the onion, from the pot.

3 spicy fried squid shreds

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1, squid 300g, vinegar 10g, soy sauce 25g, wet starch 75g,

Fried squid shreds with Chili sauce

Fried squid shreds with Chili sauce

2. Peanut oil100g, onion10g, dried red pepper 3g, and cooking wine 20g.

3, chicken soup 300 ml, sesame oil 5 grams, refined salt 1.5 grams.

Features: Squid is crisp and tender, white and spicy, which promotes appetite.

1. Take clean squid slices, remove the film, wash them, cut them into 6 cm long and 2 cm wide filaments, and soak them in clear water.

2. Heat the wok, add 25g peanut oil, heat it, add cooking wine, add salt and150ml chicken soup, bring to a boil, pour in shredded squid, cook it a little, and take it out for later use.

3. Clean the dried red pepper, remove the pedicle, remove the seeds and cut into filaments; Peel the scallion, wash it and chop it.

4. Heat a clean pot, add the remaining 75g peanut oil, add dried shredded red pepper, soy sauce, salt and vinegar when the fire is 50% hot, stir-fry a few times, pour the remaining chicken soup and squid, bring to a boil, add wet starch, thicken, add chopped green onion, pour sesame oil, and take out of the pot.