2. Production method: cut the squid into 6×3.3 cm long pieces, blanch them in a boiling water pot, roll the raw flowers into rolls, and control the moisture; Remove the roots from the onion, wash it, and cut it into horseshoe onions;
3, the mushrooms are pedicled, washed and cut into diamond-shaped pieces; Peel the winter bamboo shoots, wash them and cut them into diamond-shaped pieces; Blanch sliced mushrooms and winter bamboo shoots, and mix with seasoning and wet starch to make marinade for later use;
4. Put the pan on a big fire, pour in peanut oil, heat it to 100%, put the squid in the oil pan, fry it until it is cooked, and take it out; Put 50 grams of remaining oil back on the fire, pour the marinade to boil, quickly add the fish roll and stir-fry twice, then stir-fry the pan for a few times before serving.