300g squid, vinegar10g, soy sauce 25g, wet starch 75g, peanut oil100g, scallion10g, dried red pepper 3g, cooking wine 20g, chicken soup 300ml, sesame oil 5g, refined salt 1.5.

Features: Squid is crisp and tender, white and spicy, which promotes appetite.

Practice:

1, take clean squid pieces, remove the film, wash them, cut them into 6 cm long and 2 cm wide filaments, and soak them in clean water.

2. Bring the wok to a high heat, add 25 grams of peanut oil, heat it, cook cooking wine, add salt and 150 ml chicken soup, bring to a boil, pour in shredded squid, cook it a little, and take it out for later use.

3. Wipe the dried red pepper, remove the pedicle, remove the seeds, and cut into filaments; Peel the scallion, wash it and chop it.

4. Heat a clean pot, add the remaining 75g of peanut oil, stir-fry dried red pepper shreds, soy sauce, salt and vinegar for a few times when the fire is 50% hot, pour the remaining chicken soup and squid, boil, add wet starch, thicken, add chopped green onion, pour sesame oil, take out of the pot, and serve.