1. Thaw the squid in warm water, soak it for a while, rub it and rinse it off (soft things like eyeballs, I don't think they are delicious, so I just dig them out and throw them away.

2. Cut the squid whiskers, and then cut the whiskers, about one centimeter apart. Do not cut them. Other meat is also cut into strips, diced and put in baskets to drip dry.

Ingredients: squid, garlic hot sauce, a little green pepper.

Practice: cut the squid into the size you like (or the whole one). I use Lee Kum Kee garlic spicy sauce for the spicy sauce.

Bring the water to a boil and pour in the squid. Take it out and be careful not to scald it for too long. Heat the frying spoon with oil, add squid, onion and green pepper, stir fry, add appropriate amount of hot sauce, season and stir fry evenly, and pour into a preheated iron plate to serve.

PS Chili sauce should be very fine, not chopped pepper, of course, thirteen spices are the best.

In fact, the sizzling squid sauce is very important ~ ~!