2 squid tubes

Dried Chili 1 bar

Zanthoxylum bungeanum (1 pinch)

Half an onion

A few cloves of garlic

Green pepper 1 piece

A few slices of ginger

Take a spoonful of soy sauce

A little sugar

Proper amount of salt

Appropriate amount of chicken essence

Methods/steps

1. Wash the squid tube, tear off the black film on the outside, and evenly cross the lines on the inner wall.

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2. Change the knife into a square shape.

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3. Add water to the pot, add a few slices of ginger and a little cooking wine to boil, turn off the heat, pour in squid and blanch it for a few seconds until it curls, then take out and control the water for later use.

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4. Cut the onion into pieces, cut the green pepper into pieces, peel the garlic, pat it flat and chop it, cut the dried red pepper diagonally or cut it into strips with a frying knife.

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5. Pour the right amount of oil into the pot and heat it. Add garlic, pepper granules, dried peppers, onions and green peppers and stir-fry them with low heat. The onions are half cooked.

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6. Add squid flowers and stir fry.

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7. Stir in a spoonful of soy sauce, a little sugar, and a proper amount of salt for a while, and finally stir in a proper amount of chicken essence to serve.

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