Small fresh squid 3-4 onions and half an onion.

Green pepper 1 Pixian watercress 1 teaspoon

Garlic 1-3 cloves of oyster sauce 1 spoon

Appropriate amount of salad oil and cumin.

Red pepper 1 piece

Steps to make cumin squid rings

1. Processing squid: cut the head and body, remove the internal organs, eyes, fishbones and tear off the black film (specifically, you can find Du Niang, which is very simple), buckle the dishes on the tentacles and tear off the black devil (the processing time is a little longer), and rub a little salt and sprinkle some cooking wine for pickling 15 minutes (you don't have to do this, because your family is not used to squid. Cut onion into strips or circles, cut green pepper into circles, and slice garlic.

2. Blanch the squid with water, remove it from soft to hard and drain it.

3. Hot oil, pour a spoonful of Pixian watercress into warm fire and stir fry.

4. Put the squid in the pot, stir fry constantly to prevent the pot from burning, stir fry until it is 7% mature, and add onion, green pepper and garlic to stir fry.

5. Pour a little soy sauce, add a spoonful of oyster sauce, stir fry and then pan.