1 squid, 3 auricularia auricula, 1 colored pepper, 1 cucumber, 1 carrot, 1 spoon chopped green onion, 1 spoon Jiang Mo, 1 spoon minced garlic, 2 slices onion and 3 slices.

Production method:

1. Soak Auricularia auricula in hot water until it swells fully, wash and tear it into small pieces, wash and cut colored peppers, slice cucumbers and carrots, cut squid into pieces first and then cut into flower knives for later use;

2. Pour chopped green onion, Jiang Mo and minced garlic into a bowl, add salt, sugar, pepper, sesame oil, soy sauce and water, and mix starch with water to make water starch.

3. Pour clear water into the pot, add onion and ginger slices, heat them to boiling with strong fire, add squid 1 min, take them out and drain them;

4. Pour the oil into the pot, heat it to 70% heat, stir-fry the auricularia auricula for half a minute, stir-fry the colored pepper, cucumber and carrot a few times, stir-fry the blanched squid a few times, stir-fry the prepared sauce for half a minute, and finally stir-fry the water starch evenly.

Cooking skills:

1. Grasp the strength when cutting squid;

2. This dish is fried quickly by fire, so the sauce should be prepared in advance for use, and the whole cooking process should be fast; 、

If you don't use water to cook squid, it's just as delicious to replace it with fresh squid or cuttlefish.