The details of the practice are shown above.

Ingredients: 400 grams of squid larvae.

Ingredients: 1/2 packets of pickles, 2 chopped green onion, 1 spoon of sugar.

Time-consuming: the production time is 10-20 minutes.

Preparation: washed squid larvae, pickles and shallots.

Practice: 1, hot pot boiling water.

2. After the water is boiled, add the washed Spanish mackerel and simmer until cooked.

3. Drain the cooked squid for later use.

4, hot pot refueling.

5. Heat the oil and stir-fry it in the shredded pickles.

6. Add the right amount of sugar and stir fry together.

7. Put the cooked squid and chopped green onion back into the pot.

Exercise 2

Ingredients: 200g fresh squid and 50g pickles.

Ingredients: 2 pieces of water-soaked mushrooms, carrot flowers 1 piece, and a little red pepper.

Seasoning: fish sauce, cooking wine, monosodium glutamate, starch, onion, stock and peanut oil.

1. Pick and wash the squid, cut it into ear cutters, and scald it in boiling water to roll. Soak pickles in clear water, slice, cut mushrooms and red peppers into small pieces, and cut onions like eyes.

2. Take a small bowl, add fish sauce, cooking wine, monosodium glutamate, soup stock and water starch, and make a bowl.

3. Put the wok on the fire and pick up mushrooms, carrots and pickles with boiling water. Put a little peanut oil in the wok. When the oil temperature rises to 60%, fry the scalded squid rolls slightly, remove and drain. Leave a little base oil in the pot, add onion and red pepper, stir fry, then add squid rolls and their ingredients, cook in a bowl, stir fry evenly, and serve.