(1) squid cut flowers, (from the lower right corner up to cut dense diagonal strips, and then cut from the lower left corner, it will present a lattice shape).

(2) medium-high heat, hot pot, squid in the pot, squid naturally rolled up under a bit of cooking wine and salt, choking the pot after the fire out of the hot pot, under the green pepper stir-fry.

(3) add the fried squid, stir-fry and add the right amount of water, green peppers can be broken.

2, scallion oil fresh squid ingredients: squid, scallions, ginger, soy sauce.

(1) the squid cut inches, set into the disk, sprinkle a little ginger, drizzle a little Haitian light mouth soy sauce.

(2) Cut the ginger into julienne strips and the scallions into thin strips, and steam them in boiling hot water for about 5-7 minutes.

(3) Pour off the excess juice and remove the ginger, then pour a little Haitian light soy sauce over the steamed squid, sprinkle with chopped scallions, and finally drizzle with a little hot oil.

3, Palace burst squid ingredients: squid, carrots, cucumbers, roasted peanuts, dried chili peppers, soy sauce, soy sauce, vinegar, sugar, starch, cooking wine, garlic, ginger.

(1) squid clean, cut, mix Gongbao juice, soy sauce a spoon, half a spoon of soy sauce, two spoons of vinegar, two spoons of sugar, a small spoon of starch, mix well and spare.

(2) Boil a pot of boiling water, put a spoonful of cooking wine, put the squid, a roll immediately removed and drained.

(3) non-stick sauté pan with oil, sauté the dried chili peppers over low heat, add the garlic and ginger, sauté the carrots, add the squid, and the sauce, stir-fry quickly over high heat for a few minutes, add the cucumber and peanuts, and stir-fry for a few minutes to collect the juice.