Squid

2 Squid

Carrots

1/3 Carrot

Onion

Half

Supplementary Ingredients

Oil

Amount

Korean Chili Sauce

1 tablespoon

Lettuce

Amount

Ginger

2 slices

Steps

1. Shred onion, shred carrots, and wash lettuce.

2. Tear off the reddish-brown skin on the surface of the squid.

3. After cutting in half, you will find the vertebrae that look like plastic tubes, remove them and then tear off the white mucous membrane inside as well.

4. Don't forget to remove the cartilage from each of the two small slices that protrude from the top of the squid.

5. Starting from one corner with the stomach facing out, make a gentle diagonal cut with the knife at a 45-degree angle.

6. After cutting, start from another corner and cut with a 90-degree straight knife. Such a cut is called a crucifixion knife. Cut the squid slices and then cut into strips.

7. Put water in the pot, add ginger and boil.

8. Put in the squid, see the curl immediately lift up, into the cool water.

9. When the frying pan is hot, put in the onion shredded and sautéed.

10. Put in the carrots, squid rolls stir fry on high heat.

11. Add Korean chili sauce and stir fry evenly. Eat with lettuce, the flavor will be better.

Tips

Squid can be frozen, you can easily remove the skin.

When cutting the flower knife, you need to cut gently, do not cut off.

Blanching time can not be too long, see the rolled up, fish up, into the cool water inside the soak.

When frying, the time should not be too long, otherwise the squid meat becomes old.