1, the squid remove the viscera clean, tear off the thin black skin. Put the squid skinless side up, in the squid body gently cut out diagonally at intervals of 3 mm wide strip, do not cut off the squid.

3, hit the good knife squid, cut into triangular pieces.

4, pour water into the pot, boil over high heat, pour in cooking wine, cut the squid into the blanch until rolled and immediately fish out.

5, carrots, green peppers cut into pike shape.

6, green onion, ginger, garlic finely chopped spare.

7, pour the oil in the pot, medium heat, put the peppers stir-fried, remove the peppers.

8, pepper oil into the lower into the onion, ginger, garlic stir-fried flavor. .

9, into the carrot, green pepper break.

10, into the squid rolls stir fry a few times.

11, put cooking wine, salt, drizzle a little vinegar stir fry evenly immediately out of the pot.

Tips:

1, fresh squid must be removed from the surface of the black membrane, cut when the skinless side up, otherwise it can not be rolled.

2, squid blanching and frying time should be short, the fire should be big, otherwise fried old taste is not good.

3, no need to add too much seasoning, try to retain the original freshness of the squid.