1, iron plate squid; material fresh squid a squid, an onion, a small dried chili, ginger two slices, a section of green onions, salt, soy sauce, soy sauce. Practice squid to remove the viscera and membrane, cut into thin filaments to control dry water. Put into the frying pan and fry until light brown and fish out, green onions, ginger, onion shredded. Pan bottom oil boil 5 into heat, add dried chili pepper stir fry, put onion ginger silk stir fry. Add onion, squid, salt, soy sauce and sauté well. Put on the hot iron plate on the table.

2, fried squid; material round onion, green pepper, ginger, garlic, squid, cooking wine. Practice first squid skin to tear down, and then cut the squid whiskers into small sections, squid change knife. The squid with boiling water blanch. Onions and green peppers cut into sections, prepare ginger and garlic. In the pot put the right amount of oil, high heat heat, first fry the ingredients, and then put the squid pointed pepper poured into the rapid stir-fry, add wine and seasoning to start the pot!

3, dry pot squid; material fresh squid 300 grams, 50 grams of onion, 50 grams of celery, red pepper 1, fried garlic 20 grams, 10 grams of dried chili pepper section, 20 grams of crispy peanut rice, seafood sauce, barbecue sauce, peanut sauce, chili sauce, oyster sauce, salt, yellow wine, pepper, sugar, monosodium glutamate, red oil, sesame oil, each moderate amount of refined oil 1,000 grams (about 50 grams). Practice fresh squid clean, cut into circles, Na pot, add refined salt, monosodium glutamate slightly marinated. Onion, celery, red pepper clean, are cut into diamond-shaped pieces. Seafood sauce, barbecue sauce, peanut sauce, chili sauce, oyster sauce in a bowl, add sugar, pepper to dry pot seasoning. Wash the pot on the heat, 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 with sesame oil, red oil, sprinkled with crispy peanuts, from the pot loaded into the pot, with the matching alcohol stove on the table, that is, into the.