Sauté ed squid beard is a traditional famous dish of Han nationality, belonging to Sichuan cuisine. Squid is rich in calcium, phosphorus and iron, which is very beneficial to bone development and hematopoiesis and can prevent anemia. Today, new oriental cooking class in Zhengzhou brings you the method of drying squid whiskers.

Ingredients: squid (fresh) 25g

Accessories: celery 3g

Seasoning: ginger 4g, salt 3g, monosodium glutamate 1g, pepper (red, sharp and dried) 1g, pepper 3g, white sugar 2g, lard (refined) 15g

Practice:

2. Wash the celery and cut it into "one note";

3. Heat the lard in the pot, stir-fry the dried chili festival, pepper and shredded ginger, stir-fry the squid, stir-fry the salt, monosodium glutamate, celery and white sugar, and serve.