Ingredients: 3 squid whiskers (about 1 kg), seafood sauce 1 tbsp, 3 green and red peppers, 1 piece of ginger and 4 cloves of garlic.
Practice: Squid must be washed, each one must be cut off and scalded in boiling water to change color. Rinse after fishing and drain. Green and red peppers are seeded and diced, and ginger and garlic are diced. After the pot is heated by high fire, pour in the right amount of oil, add ginger and garlic cloves and stir-fry until fragrant. Stir fry the squid quickly for a while. Add the right amount of salt (not too much, there is salt in the seafood sauce). Pour in the green pepper, stir-fry the seafood sauce quickly and evenly, and then take it out of the pot.
2. Spicy fried squid whiskers
Ingredients: 300g of squid whiskers, onion and garlic, chopped pepper and ginger. Accessories: salt, sugar, cooking wine, soy sauce, starch, edible oil.
Practice: squid must be washed and cut into sections. Chop the onion and ginger, and chop the dried pepper for later use. Squid should be blanched in boiling water for about 30 seconds, and then fished out. Make oil in the pan, add onion and ginger and stir-fry until 60% hot. Stir-fry squid for about 15 seconds, then cook wine and soy sauce. Add dried Chili, salt and sugar to taste, and then add a little water to continue stirring. Stir-fry until the soup thickens, then add water starch to thicken.
3, towel gourd squid beard
Ingredients: 600g of towel gourd, 400g of squid whiskers, 2 cloves of garlic, a short piece of carrot, a piece of ginger, salt, cooking wine and chicken essence.
Practice: squid must be cleaned and cut into sections. Loofah peeled and sliced, carrot peeled and sliced, garlic flattened and chopped, ginger shredded. Heat the wok (no need to put oil), add cooking wine and shredded ginger and stir-fry until fragrant. Put the squid in, add a little salt, fry until the water comes out, pick it up, rinse it, and drain it for later use. Heat the oil pan, add garlic and saute until fragrant. Add carrot slices and fry until soft. Stir-fry the loofah and sprinkle some water. When the loofah becomes soft, add squid whiskers, stir-fry evenly, and season with salt and chicken essence.