A roll of dried noodles (recommended Hong Kong-style noodles).

Squid 100g or so.

Corn is about 30g.

Sige chillies

A pinch of cumin

Four cloves of garlic

A tablespoon of oyster sauce

A spoonful of hot sauce

A pinch of white pepper

Take a spoonful of soy sauce.

A few drops of sesame oil

-Steps-

1. This is the noodle I used. This kind of Hong Kong-style fried noodles is more delicious, and it will be delicious when fried dry.

2. Boil the noodles, don't take too long, take them out and dry them as much as possible.

3. Corn can be peeled and blanched, or can be canned.

4. Thaw the squid. I cut it last time. You can use fresh squid to cut it, so you don't have to bother with the cutting knife.

5. Blanch the squid for one minute and just roll it up. If it is sliced fresh squid, you can fry it directly.

6. Cut the pepper into sections

7. Chop garlic

8. Medium fire, hot pot cooling oil. Because my spicy soy sauce is relatively large, the amount of oil is correspondingly reduced.

9. After the oil is hot, add the bell pepper and stir fry slightly.

10. The noodles below are fried with chopsticks, which is convenient for fried noodles.

1 1. Stir-fry a few times, then add corn kernels and stir-fry.

12. Add squid rolls and fry for a few times.

13. Add Chili sauce, oyster sauce and soy sauce (better color), stir well and stir for about half a minute.

14. Then add cumin and white pepper, stir well and forget to pat.

15. Before cooking, add minced garlic, order a few drops of sesame oil, turn it over and smell garlic.

16. Let's eat!

-Hint-

Green pepper, onion and carrot can also be added. If you are afraid of spicy food, you can omit the morning pepper and reduce the spicy sauce. If there are no cumin granules, you can use cumin powder, but the taste will be discounted. The whole process will be on fire, dry and fragrant ~