Ingredients

Main Ingredients

Squid

400g

Leek

100g

Supplement

Oil

15g

Yellow Soybean Sauce

20g

Steps

1. Wash and control the water of the chive and then cut long pieces.

2. Clean the squid and tear off the skin.

3. Put the squid skin side down on the chopping board, the knife into 30 ° angle diagonal cut squid, each knife interval of 3 mm or so, into the depth of the knife for the squid thickness of 4 / 5.

4. Cut the squid after a good turn at an angle, with the knife diagonal cut and diagonal knife pattern intersected by the 90 ° parallel knife pattern, into the depth of the same squid thickness of 4 / 5, in the cutting of the knife every 3 centimeters to cut the squid every 3 centimeters. cut the squid every 3 centimeters or so.

5. Blanch the cut squid slices in hot water until the squid slices curl up, and then remove them from the water and set aside.

6. Pour oil into the frying pan, and when the oil is hot, pour in the soybean paste and stir-fry over low heat to make a thick sauce.

7. Pour in the squid rolls, stir fry over high heat.

8. Stir-fry until the squid rolls are covered with sauce.

9. Pour in the chopped leek segments, stir fry a little and turn off the heat.