1, fresh squid 1, green pepper 1, bamboo shoots 10, auricularia auricula 5, chopped green onion and Jiang Mo. Accessories: a small amount of pickled pepper, salt, monosodium glutamate and water starch.
2. Remove the head, tail and viscera of the squid, cut the fish body, tear off the outer fascia, wash it, cut a cross pattern on the squid, cut it vertically with a horizontal knife, and the depth of the vertical knife is 2/3 of the thickness of the squid, and then replace the big squid with a diamond-shaped block.
3. Boil the water, put the squid rolls with flower knives in, and take out one roll.
4. Wash the pedicels of green and red peppers and slice them.
5. Quick fry: Heat the oil, add the onion stubble, Jiang Mo and pickled pepper to fry until fragrant, add the squid roll, pepper and fungus to stir fry, add salt and monosodium glutamate to taste, and thicken the water starch.
Squid, also known as soft fish and squid, is an eye-opening suborder of Cephalopoda of Mollusca. The body is conical, pale, with hazel spots and a big head. There is a 10 foot in front, and the fleshy fin at the end is triangular, often swimming in groups in the ocean about 20 meters deep.
At present, there are two kinds of squid on the market: one is a squid with a large trunk and its name is "squid"; One is squid with a slender trunk. Its name is "soft fish", and the common name of small soft fish is "small tube". Squid is edible. We often see squid in iron plate, which is delicious. This is a very delicious food.