2 squid strips

Green pepper, red pepper and onion

A small amount of ginger, garlic and small red pepper.

Cooking wine, soy sauce, oyster sauce, sesame oil, salt

Proper water starch

A small amount of sesame oil

The practice of frying squid with double peppers

Wash the squid, remove the head, tear off the black skin on the surface, remove the internal organs, and cut it into two longitudinal sections.

Cross-cutting: Start from one side of the squid slices, obliquely cut at a 45-degree angle and densely and evenly cut to the tail, do not cut off the bottom, and then turn the squid slices at a 90-degree angle, and the same is true.

Use a flower knife to change squid slices into rectangular strips about 2x3cm.

Add a small amount of water to the pot, add a proper amount of cooking wine, boil it, add squid strips, stir quickly, and then take it out (squid will get old and not delicious after a long time). Blanched squid strips become squid rolls, and the water is controlled for later use.

Wash and cut the green pepper and red pepper into small pieces, cut the onion into small pieces, cut the garlic into half pieces, half chop, shred the ginger, and cut the red pepper into sections.

Sauce explosion: prepare a small bowl, add a small amount of cooking wine, sesame oil, oyster sauce, a proper amount of soy sauce, minced garlic and small red pepper segments, and a small amount of water starch. Add salt appropriately (without salt).

Put oil in a hot pan and cool, stir-fry shredded ginger and garlic slices, stir-fry green pepper, red pepper and onion segments quickly until soft, stir-fry squid rolls quickly, stir-fry over high fire for a while, stir-fry the sauce evenly immediately, and quickly take it out of the pan and put it on a plate.