Ingredients: squid, onion, ginger, garlic, coriander, red pepper, cumin, sesame, Lee Kum Kee family oyster sauce, Pixian bean paste, sugar and cooking wine.
Practice steps:
1. First, clean the larvae of Zhou Wei squid, remove internal organs, then clean them with scissors and put them on a plate for later use.
2. Take the pan and add water to boil. When the water boils, add the processed and washed squid larvae.
3. Wait until the color changes and floats, then take it out, then put it in cold water for a shower, then take it out and control the water to dry for later use.
4. Then clean the prepared ingredients, cut onion into chopped green onion, red pepper into rings, garlic into powder, ginger into powder, and chives into small pieces for later use.
5. Cook oil in another pot. When the oil is hot, add onion, ginger and garlic until fragrant, and then add appropriate amount of Pixian bean paste, oyster sauce, sugar and cooking wine.
6. Then stir-fry evenly and stir-fry the red oil.
7. Then add the cooked squid and continue to stir fry.
8. Wait until the soup is fried until it is thick, then sprinkle some cumin and sesame seeds and mix well.
8. Then sprinkle with coriander and minced garlic and mix well.
9. Put the spicy squid into the pan and sprinkle with red pepper.
Without frying, it tastes dry and spicy, and the Lee Kum Kee family oyster sauce made by this method has a moderate taste. If you like it, collect it and try it sometime.