Main ingredient: squid neck 200g, persimmon pepper 100g.

Accessories: salt, ginger, garlic 10g, cooking wine, soy sauce, oil, carrots 50g, chili sauce.

Practice:

1, squid neck wash, remove the center of the ink sac and squid mouth, cut into pieces.

2, squid neck blanched and drained.

3, chili peppers, ginger, garlic cut, hot oil into the pan and stir fry.

4, ingredients stir-fried until half-cooked, add the right amount of salt, into the squid neck.

5, continue to add salt, cooking wine, soy sauce, Lao Gan Ma and other seasonings, burned to taste can be.

6, out of the pot on the plate can be enjoyed.