1

First, slice the onion, ginger and garlic for later use.

2

Slice carrots for later use

three

Cut the green pepper into small pieces with an oblique knife.

four

Clean up the squid I bought. I bought the whole squid. I'm going to take out all the internal organs, then tear off the inner and outer membranes, and then lay them flat on the chopping block for the key steps-changing knives, cutting vertically, and then cutting diagonally. Don't use too much force when cutting, or the squid will be cut off. Also, I must change the knife on the back of the squid, so that it will be rolled up after scalding.

five

Cut the changed squid into medium-sized pieces, and the squid must also be changed. Boil water, add a few drops of cooking wine to the boiling water to remove the fishy smell, and then prepare a basin of cold water for later use. Then put the cut squid into the water and blanch it. Be sure to take the squid out and put it in cold water as soon as you see it rolled up (this will make it crisp to eat, because we will fire it later, so friends should not be afraid that it is not ripe.

six

Take out the cold squid, drain the water and put it on a plate for later use.

seven

Preheat the oil in the pan, add onion, ginger and garlic and stir-fry until fragrant.

eight

Then add carrots and stir-fry for one minute (carrots can dilute oil and make food less greasy, and carrots also contain vitamins, which will be more nutritious after cooking)

nine

Then add the cooked squid and stir fry for a few times (it must be on a big fire, which will lock the water in the squid and make it more crisp and refreshing), add a little edible salt, a little sugar and a proper amount of seafood soy sauce, and then add the prepared green pepper and stir fry 1 minute.

10

You're finished. Delicious braised squid is ready.