condiments

Squid (one)

condiment

Green pepper (one)

Red pepper (half)

Onion (half head)

Laoganma Douchi Sauce (2 tablespoons)

Pixian bean paste (2 tablespoons)

Cooking wine (1 tablespoon)

Chicken essence (1 teaspoon)

Sugar (1 teaspoon)

Cumin granules (2 teaspoons)

Soy sauce (1/2 teaspoons)

Onion ginger (a little)

kitchenware

not have

Production steps

1

Cut the green pepper into triangles and the onion into strips.

2

When handling squid, don't cut it from the belly, pull out the inner cavity from the head and cut the processed squid into rings.

three

Put water in the pot, boil it, blanch the squid, and take it out when it changes color and bends.

four

Add cooking oil to the pot, add onion and ginger until fragrant, then add Laoganma Douchi sauce and Pixian bean paste and stir-fry until fragrant.

five

Add onion and stir-fry a few times.

six

Add squid, stir fry quickly and mix well. Add cooking wine, soy sauce, sugar and chicken essence and stir well.

seven

Add the colored pepper and continue to stir fry quickly.

eight

Sprinkle cumin before cooking.

Tip:

1, the time for boiling squid should not be too long, and it should be fried quickly when frying. These two points are to avoid firing squid.

2. Both sauces are very salty, so you don't need to add salt, or you can add less according to your personal taste. Remember not to add too much.

Adding a little sugar is mainly to improve the taste.

4. The time for frying colored peppers should not be too long to prevent excessive loss of vitamins.