Raw materials:

Fresh squid, broccoli, tomato, red and yellow pepper, ginger, garlic, onion, dried pepper, shredded black pepper, oyster sauce, salt, sugar and rice wine.

Exercise:

1. Tear off the reddish-brown epidermis of the squid, and take out the plastic-like spine and white mucosa in the abdomen;

2. Cut the squid open, with the inside facing outward, oblique knife at a 45-degree angle, with an interval of 3 mm, and gently stroke;

3. After the stroke, lightly stroke the oblique knife with the previous stroke, with an angle of 90 degrees and an interval of 3 mm;

4. Then cut the sliced squid into strips first, and then cut into pieces;

5. Boil the water in the pot and blanch the squid slices. When you see the squid slices curling, immediately pick them up and soak them in ice water;

6. Broccoli, green peppers, red peppers, yellow peppers and tomatoes are arranged in suitable small pieces;

7. Cut ginger, garlic and onion into appropriate small pieces;

8. After the pan is hot, add a proper amount of oil, saute ginger, garlic, onion and dried pepper, then add broccoli, green, red and yellow peppers and tomato pieces to stir fry, add salt, black pepper and sugar to stir fry, and then add a proper amount of oyster sauce to stir fry evenly;

9. Finally, add the drained squid and stir fry quickly, spray a proper amount of rice wine and stir well, then take it out of the pot.

Intimate reminder:

1, first put the squid in the refrigerator for a certain period of time, then take it out and thaw it a little, and you can easily peel it;

2. Squid can be peeled easily after being soaked in vinegar for about 10 minute, and the taste will not be affected after being washed and cooked;

3, squid carving knife, not only beautiful, but also easy to taste, but be careful not to cut;

4, the drowning time should not be too long, and the squid will be rolled up immediately;

5. Soaking the scalded squid in ice water can keep the squid crisp and tender;

6, other side dishes can be freely matched, broccoli should be smaller if it is not hot;

7. Stir-fry for too long after adding squid, so as to avoid the aging of squid meat and affect the taste.