Information: squid two tail; onion (shredded) half; frying oil moderate; nine layers of vegetables; Tai Bai powder moderate; taste moderate; soy sauce moderate; sesame oil moderate; water two spoons;

Practice: a squid to remove the membrane, viscera, washed and cut into slices, from the inner side of the diagonal knife to cut the cross pattern, and then sliced (about three centimeters wide).

Second, frying oil, squid slices sprinkled with a little bit of cornstarch, put into the oil, frying, dish aside.

Three: Stir fry the onion in three spoons of oil and season with a little bit of soy sauce, then bring to a boil over high heat. The first thing you need to do is to put it in a bowl and set it aside.

Four, the iron plate is hot, pour down two tablespoons of hot oil and put the squid slices quickly pour down the third sauce on the squid slices sprinkled with a little bit of nine layers of vegetables and wait for the heat to subside a little bit, you can eat.

=====================================

Practice 2

1. Rinse the squid.

2, cut off the squid whiskers, and then in the whiskers every centimeter or so cut the mouth, do not cut off. Cut the rest of the meat into strips, cut slits, and put them in a basket to drip dry.

3, the pot is hot, put a few pieces of ginger, cut squid put down the pot stir fry, pour a little wine, then squid will stir fry some water, continue to stir fry, if the water is a lot of water out of the water to pour. Stir fry for a while, the water is dry, and then the squid up.

4, the pot will be cleaned (pay attention to not have just left the pot). The pan is hot, pour in the right amount of oil, cook. Add the squid and stir-fry for another two minutes, add sesame seeds and stir-fry a few times. Sprinkle some cumin powder, stir fry, add a few spoons of fresh pasta sauce, hot sauce, moderate salt and pepper, sugar, continue to stir fry, until the flavor, sauce evenly attached to the squid, start. (Note: Don't use sweet pasta sauce; supermarkets sell fresh pasta sauce. (Hot sauce to use a very fine kind, not the kind of chopped pepper, of course, is the best kind of thirteen flavor).