1, wash the cucumber and cut it into discs, not too thick or too thin.

2. Wash the small squid, blanch it in boiling water, take it out, peel off a layer of brown and black pockmarked coating on the small squid to expose white meat, and then cut it into its original round sections.

3. Take a plate and spread the cucumber slices on the plate, and then put the squid segments in the middle of the cucumber slices.

4. Take a small bowl and put the chopped red pepper and garlic into the bowl, then add a little vinegar, sugar and fresh soy sauce to mix well and marinate for a few minutes.

5. Take a clean pot and heat it to drain the oil. At the same time, pour the marinated seasoning evenly on the surface of the squid and cucumber. At this time, turn off the fire when you see the oil emitting blue smoke. Pour the oil on the squid and cucumber three times, and immediately there will be a burst of oily vinegar and spicy garlic. When you like coriander, sprinkle a few slices while steaming, and a squid and cucumber food will appear.