Main Ingredients

Squid

2 pieces

Green and red chili peppers

4 pieces

Supplementary Ingredients

Oil

Moderate amount

Materials Wine

10 milliliters

Ginger

3 grams

Garlic

5 grams

Pixi County Bean Caps

15 milliliters

Soda Sauce

Pixian Douban

15 ml

Soy Sauce

5 ml

Sugar

6 grams

Steps

1. Cut the squid tube, peel off the reddish-brown coat, and cut a flower cutter with a 45-degree diagonal knife.

2. In the opposite direction, cut the flower cutter with a straight knife to form the shape of a lychee flower cutter.

3. Cut into small pieces of squid.

4. Pour the appropriate amount of water in the pot to put half of the cooking wine, put the squid, the water boiled and turned a few times, the squid rolled up can be fished out (time should not be too long).

5. Green and red pepper cut diagonal section, ginger slices.

6. Pour a little oil in the pan, burned to 7 into the heat, into the ginger slices of garlic burst incense, and then into the Pixian bean stir fry red oil.

7. Into the squid rolls quickly stir fry a few times.

8. Pour in cooking wine, soy sauce, sugar to taste.

9. Put in green and red peppers.

10. Quickly stir fry (the whole process should be fast, otherwise the squid rolls will be old) evenly.