Squid with iron plate is my favorite snack. Every time I go out, I don't have enough to eat, so I try to do it at home. It's delicious, and I even have the urge to push the cart out to set up a stall!

Iron squid

Prepare materials first: squid, ginger, cooking wine, yellow sauce, hot sauce, salt and pepper, vegetable oil and white pepper. When ready, shred the ginger, remove the internal organs and surface film of the squid, and wash it for later use. Cut the squid into strips or blocks. When heated, the squid will shrink. Be careful to cut it bigger. Stir the cooking wine, ginger, soy sauce, hot sauce, salt and pepper together and pour in. After taking it out, string it with bamboo sticks, prepare a pot, heat it with oil, add squid strings, turn on medium heat, press squid with a shovel to drain water, and sprinkle appropriate amount of salt and pepper on squid after rolling.

Iron squid

First, prepare materials: squid, onion, oil, sugar, garlic hot sauce, oyster sauce, seafood soy sauce, minced garlic, Jiang Mo, green pepper, vinegar and red pepper. When ready, clean the squid, rub it in water, scrape off the black film, then take out the spine inside, cut the squid into small pieces or strips for later use, prepare a wok, add oil to heat it, and add minced garlic and Jiang Mo to stir fry. Stir-fry the seafood sauce for later use, cut the onion into strips, cut the green pepper into small pieces, heat it in another wok with oil, add the onion, stir-fry until it changes color, add the squid, stir-fry until it is about half cooked, add the sauce, stir-fry the pepper evenly, and serve.