1, squid clean and squeeze the eyes, teeth and squid whiskers on the white sucker, disemboweled, remove viscera and cartilage. Tear off the black film on the back of the squid, this layer of film is not torn off will affect the taste .2, the squid above the pointy part of the cut off, and then the squid the whole spread, the squid's stomach cut tic-tac-toe, hit the flower knife, remember not to cut off. Note that the side with the black film is the back, no black film that side is the stomach . Then cut the squid into the right size, use kitchen paper to remove excess water. 3, put the squid in a small bowl, add a little cornstarch, mix well. 4, the pan is hot, add some peanut oil, the squid into the pan over the oil, squid rolled up on it. Fish out the squid over the oil, put it on a plate and spare.5, another frying pan, after the oil is heated, add garlic, ginger and chili peppers burst incense, and then the squid into the pan, in turn, into the cooking wine, soy sauce, oyster sauce and sugar and stir fry evenly. 5, out of the pot before to hook a thin thickening, pour the water starch slowly, pouring the side of the stir-fry, stir-fry after the soup is dry, and then into the scallion stir-fry, sheng out can be.