2 fresh squid (no longer needed), onion, green pepper, teacher Han's hot sauce, a little soy sauce, sugar, onion and ginger.

If you like, you can add a few dried peppers to enhance the flavor.

Exercise:

1. Wash squid, remove the surface film as much as possible, and cut into shreds. If it is crosscutting, the final product will be rolled up, depending on your preference! !

Cut the green pepper into thin strips. If it is for squid rolls, you can soak shredded green peppers in water and turn them into green pepper rolls in a few minutes. It looks good, but it must be cut thin.

Shredding onions can effectively avoid irritation by dipping cold water on the knife from time to time or lighting a candle.

Shred onion and Jiang Ye;

2, washed squid can be salted first, easy to taste. Heat a pot of hot water, add a few slices of onion and ginger, and boil the shredded squid.

The purpose is to remove the fishy smell. If you are really worried about the taste, you can add some cooking wine to the water.

Don't bleach for too long. Take out the squid after discoloration and rinse it with flowing water.

3. Drain the squid for later use. Put base oil in the pot. When the oil is hot, add onion, ginger and dried Chili until the fragrance overflows. Add shredded squid and 2-3 spoonfuls of Korean hot sauce.

Stir well, add 1 tablespoon sugar and 1 tablespoon chicken essence, and stir well, because seafood and the like are easy to get old;

4. Stir well, then pour the chopped green pepper and onion into 2 teaspoons of soy sauce to taste and stir well.

Don't choose soy sauce for the last addition, you can season it with soy sauce or cold dishes, which is lighter and more fragrant.

This can prevent the finished product from being too dark and black.