Sauté ed squid rolls Raw materials: frozen squid, coriander segments. [Green pepper. The color looks better when fried] Shredded onion, salt, cooking wine, monosodium glutamate, pepper, vinegar, ginger, garlic, vegetable oil, sesame oil and broth.

Production process: 1. After the squid is naturally thawed, firstly, put a "straight knife" on the inside of the squid, then put it straight into a wheat-ear-shaped flower knife, and then change it into pieces with a length of 6 cm and a width of 3.5 cm, scald it into rolls in boiling water, fish it in clear water to cool it, and remove the alkali smell. 2. Put the shredded onion and garlic slices into a bowl together. Blanch the squid roll in hot water first, take it out and control the water, immediately fry it in hot oil, and quickly pour it into the colander to control the oil. 4. Leave the bottom oil in the frying spoon and heat it, then pour in the green pepper. After stir-frying, pour it into the squid roll, cook it in a bowl, and turn it over a few times quickly. Finally, sprinkle the juice into the coriander section and take it out of the pot, which is delicious and beautiful.