Ingredients: 300g of baby squid, green pepper 1 piece, onion 1 tree, 3 slices of ginger, peanut oil15ml, and 5ml of light soy sauce.

Practice:

1, ingredients preparation, this kind of small squid, actually I don't know what it's called, has lived in this city for more than ten years, but many kinds of seafood are still stupid. It tastes the same as squid, and it may also be called cuttlefish.

2. Pepper is seeded, cut into strips, onion is shredded, Jiang Ye is sliced, and three pieces of tender ginger are used, which is not so spicy and adds a fresh taste.

3. After the soup pot is boiled with water, add the squid larvae, boil the water again and cook for half a minute. It doesn't take long for seafood to be blanched. If it is too long, the taste will not be so tender. Blanched squid larvae are fished out for later use.

4. Add oil to the wok. After heating, add the onion section. Stir-fry the shredded ginger and green pepper to give a fragrance, and the shredded green pepper becomes soft.

5. Add the squid larvae that have just been blanched, stir fry for another half minute, and add a proper amount of soy sauce to taste. This level of squid is the best.