Wash the inside and outside of the prepared chilled squid tube with clear water. There will be a red skin on the surface of the chilled squid tube and a black film inside, both of which should be removed. After cleaning, we can cut the chilled squid tube into rings and put it in a pot for blanching. Don't take too long to blanch, it will take about ten seconds to cook. After taking it out, rinse it with cold water and then soak it in cold water for a few minutes. The next thing you need to do is to mix the juice, prepare a small bowl, add Laoganma, Douchi, pepper and edible salt to the bowl, then add a small amount of starch, pour in a proper amount of water and stir well.
After the above preparations are completed, what needs to be done next is formal cooking. When the oil is hot, first put the ginger slices and garlic slices into the pot and saute until fragrant, so as to stimulate the fragrance. After smelling the fragrance, add pepper seeds, stir-fry slowly for about 20 seconds, take out pepper and pour it into squid rings. At this time, stir fry quickly with a big fire. At the same time, we add pickled ginger and pickled pepper slices to the pot and continue to stir fry.
When the squid rings are completely covered with juice, pour the green pepper and red pepper slices into the pot and stir fry quickly. You can add some onion slices here according to your personal preference. If you don't like onions, forget it. Add some edible salt to the pot to adjust the taste. You can add some sugar to refresh yourself, but not too much. Stir-fry for a few times, and then you can get out of the pan and put it on the plate, so that a very delicious spicy squid ring is ready. The spicy squid ring made according to this step is delicious.