Materials: one fresh squid, one onion, one small dried chili, two slices of ginger, one piece of green onion.

Seasoning: salt, soy sauce, soy sauce.

Practice: squid remove the viscera and membrane, cut into thin silk dry water control; into the frying pan in the frying to light brown out, onion ginger, onion shredded; pot to stay in the bottom of the oil burned 5 into the heat, add dry chili pepper stir fry, into the onion and ginger shredded sauté.

Dry pot squid

Raw materials: 300 grams of fresh squid, 50 grams of onion, 50 grams of celery, red pepper, fried garlic 20 grams of dried chili pepper section 10 grams of crispy peanut 20 grams of seafood sauce, barbecued pork sauce, peanut sauce, chili sauce, oyster sauce, salt, yellow wine, pepper, sugar, monosodium glutamate, sesame oil, sesame oil, each moderately refined oil 1,000 grams (consume about 50 grams).

Practice: fresh squid clean, cut into circles, Na pot, add refined salt, monosodium glutamate (MSG) slightly marinated; onions, celery, red pepper, clean, are cut into diamond-shaped pieces; seafood sauce, barbecue sauce, peanut sauce, chili sauce, oyster sauce Na bowl, add sugar, pepper, into dry pot seasoning. Wash the pot on the fire, inject refined oil to 40% hot, into the squid rings, onions, celery, red pepper slip cooked, pour out the oil. Pot to stay in the bottom oil, into the dry pot seasoning, dried chili pepper section, fried garlic slightly fried, and then poured into the slippery cooked squid rings and other raw materials, cooked into the yellow wine, stir-frying quickly over high heat, and finally drizzled into the sesame oil, red oil, sprinkle crispy peanuts, pot loaded into the pot, with the alcohol stove on the table, that is, into the pot.