Prepare raw materials: squid whiskers, onions, ginger, garlic, millet chili, dry chili, cooking wine, soy sauce, oyster sauce, Pixian bean paste, salt, sugar, scallions;

Practice:

We first cleaned squid whiskers cut into a section of the first blanching after cutting;

Pot of water boiled and poured into the squid whiskers, add ginger and wine to deodorize, squid color change curls can then be fished out;

Put out the fished squid in cold water to cool;

Water boiled and poured into the squid whiskers, add ginger and cooking wine to fishy, squid whiskers become colorful after the volume can be fished out, put the fished out squid whiskers in cold water over the cool;

The pot is hot, add a little cooking oil, oil hot, add the prepared onion, ginger, garlic, millet hot, dry chili, stir-fry fragrance;

Then add the prepared Pixian Douban Sauce, stir-fry to the top of the color on the You can add a good blanched squid whiskers, quickly stir-fry evenly;

Then you can seasoning, because the bean paste is already salty, you can put a little bit of salt, soy sauce, oyster sauce, a spoonful of sugar to refresh, stir-fry evenly, and finally add a good preparation for the green onion, you can get out of the pot;

This is a hot and spicy into the flavor of the fried squid whiskers on the done;

Spicy squid beard practice summary:

1, blanching is to remove excess water in the squid beard, so that fried will not be out of water;

2, squid beard blanching time can not be too long, otherwise it is easy to become old;