Appropriate cooking sequence: 1: Prepare hot pot side dishes such as big squid and garlic table, directly rinse bezoar throat with cold water, put into the pot, add ginger slices and onion knots, add a little yellow wine, and cook for a few minutes to remove the fishy smell of squid. 2. Tear off the black mucosa of bezoar throat by hand, rinse it with cold water several times, cut it into the same length, and cut ginger and garlic into powder. 3: Cut a large number of dried peppers into sections, cut off the head and tail of the garlic platform (usually the stale part), cut into short and identical sections, or blanch in boiling water for a while and drain. 4: Boil the bottom pot in advance, add a small amount of cooking oil, add dried Chili and minced onion and ginger, add a spoonful of red oil bean paste, quickly fry in the pot for a while, and fry all the Chili oil.
5: Pour the bezoar throat and shredded onion with better water, and remember to stir fry until it is popular and fried. When the squid is fried until it is 6-cooked, add edible salt and monosodium glutamate, then add spiced powder and white pepper, and stir quickly. 6. Pour in some garlic and millet pepper, stir well quickly, turn off the fire and set the plate. This spicy garlic bezoar throat can be finished, spicy and delicious, very appetizing. Spicy garlic and bezoar throat is a home-cooked snack in my family's New Year's Eve dinner. Usually it can be used to entertain friends. It has a unique fragrance and a spicy taste. I don't feel tired of eating every day. My next meal depends on it, and my children and husband are scrambling to eat it.