Squid 1

Pork belly 2 Liang

Half an onion

2 small peppers

Carrot half root

Appropriate amount of leek

Onion amount

Ginger amount

Sweet noodle sauce 1 tablespoon

Tomato paste 1 tablespoon

Laoganma Chili 1 spoon

Proper amount of salt

A little sesame oil

Appropriate amount of white vinegar

Proper amount of cooking wine

Recipe practice:

1. Squid is soaked in white vinegar for 3 to 5 minutes, and then. Remove the black skin and internal organs of squid and clean them. The black skin of squid soaked in white vinegar is easy to remove.

2. Cut the squid into sections and cut the squid inside with a tic-tac-toe knife.

3. Put cooking wine in the water and blanch the cut squid. As soon as the water is boiled, the squid will slowly roll up.

4. Take it out after ironing.

5. Slice pork belly and cook in boiling water for 5 minutes.

6. Cut onions, carrots and peppers into diamond-shaped pieces.

7. Cut the leek into large pieces.

8. Put one tablespoon of sweet noodle sauce, one tablespoon of Laoganma Chili sauce and one tablespoon of tomato sauce into a bowl and stir well for later use.

9. Stir-fry onions and ginger in a wok, and then stir-fry carrots.

10. Then add onion and pepper and stir fry a little.

1 1. Then add the scalded squid and pork belly and stir fry.

Add the prepared sauce.

13. Heat the baking tray on the fire. After heating, pour all the ingredients into the baking tray, add a little salt and stir-fry the leeks until the baking tray sizzles. Turn off the fire and pour in sesame oil after turning off the fire.

14. Clamp the baking tray on the insulation board with a clip, and you can eat it.