Ingredients: 2 squid, Zanthoxylum bungeanum 10, cooking wine 5g, fresh essence 3g, white vinegar 3g, ginger 2g, linear spicy skin 3g, Zanthoxylum bungeanum 1, salt and oil.

1, ready: main ingredients: squid, auxiliary materials: vegetable oil, salt, cooking wine, white vinegar, spicy skin, pepper granules, delicious, ginger, pepper.

2. Thaw the squid, add some white vinegar to clear water, soak the squid for 10 minute, wash and tear off the film, fry it in the middle and cut it with a knife.

3, flower knife, and then cut into pieces of the same size.

4. Blanch with boiling water and cooking wine.

5, you can roll up and drain in cold water.

6, spicy skin soaked in cold water, minced, ginger, pepper shredded.

7. The oil in the hot pot is cooled, and the oil is 80% hot. Stir-fry Jiang Mo's peppers and hot skins, and stir-fry the peppers evenly.

8. Stir the squid rolls evenly.

9. add salt.

10, very fresh.

1 1, stir well.