Steps:
1. Wash the squid and cut it with a cross knife, first oblique and then vertical. Don't cut it too hard, or it will be chopped up.
2. Cut the squid into small pieces with a width of 1.5cm and a length of 3cm, and cut the squid legs into small pieces.
3. Boil a pot of boiling water, blanch the cut squid, and roll the squid into flowers for later use. The drowning world should not last long.
4. Cut pepper, garlic slices, shredded ginger and leek moss into 3 cm long pieces.
5, hot pot oil, add garlic slices, shredded ginger, dried peppers.
6. Stir-fry garlic slices and shredded ginger, add a spoonful of bean paste, simmer on low heat until the bean paste is dispersed, and pour in squid rolls.
7. Add a proper amount of soy sauce, stir-fry the squid rolls and color them evenly, then add shredded pepper and leek moss.
8. Continue to stir fry for about one minute, add chopped green onion and take the pan. Bean paste is salty and difficult to put more. So taste the salt before cooking. If the salt is not enough, add more salt.
9. finished product.