Raw materials: squid 1 about 280 grams, 1 hemp pepper, carrots 1/2

Seasoning: 1 tablespoon of chopped peppers, Pixian county bean paste 1 tablespoon, green onions, ginger and garlic a little, 1 tablespoon of sugar, 2 tablespoons of vinegar, 1 tablespoon of cooking wine, 1 tablespoon of soy sauce, 1 tablespoon of cornstarch, vegetable oil in moderation

Production process:

1. Clean the squid, tear off the black skin, and cut it into thin julienne strips, and cut both the mace and carrots into thin julienne strips.

2, chopped green onion, ginger and garlic; 1 tablespoon of Pixian soybean paste minced, prepare 1 tablespoon of chopped peppers; small bowl add 1 tablespoon of soy sauce, 1 tablespoon of sugar, 1 tablespoon of cooking wine, 2 tablespoons of vinegar, 1 tablespoon of water and 1 tablespoon of cornstarch and mix well to form a fish seasoning sauce standby.

3. Bring a pot of water to a boil and add the shredded squid, without waiting for the water to boil again, and then remove it from the pot after 10 seconds.

4, frying pan hot add vegetable oil, into the onion, ginger and garlic burst incense, into the chopped peppers and PI County bean paste fried red oil.

5, into the pepper and carrots first stir fry a few breaks, and then into the blanched squid stir fry a few times, be sure to stir fry quickly over high heat.

6, and finally into the fish seasoning sauce, rapid stir-fry evenly, gravy bright off the fire can be.

Two iron plate squid

Raw materials: squid 1

Seasoning: vegetable oil, garlic hot sauce, chili powder, cumin powder

Production process:

1, squid 1 removed from the stomach and the head of the inedible part of the tear off the outer skin, clean, cut a few knives on both sides horizontally so that the frying is not easy to curled deformation.

2, squid and head into the plate, add a little cooking wine and ginger marinade for a while to remove the fishy flavor.

3. Heat a cast-iron skillet with a little vegetable oil, add the squid and head, and fry with a spatula.

4, before and after a **** on the frying 4 minutes (medium heat), the first flip brush garlic hot sauce, sprinkle a little chili powder and cumin powder, the amount of this seasoning depends on their own tastes, like heavy can be sprinkled more.

5, both sides to brush the garlic sauce, and sprinkle chili powder and cumin powder, I a **** brush twice, and then brush a little vegetable oil before leaving the pan, sprinkle again seasoning on it.

Three fried squid rings

Raw materials: 1 squid, 1 egg,

Seasoning: cornstarch, breadcrumbs, salt, cooking wine, pepper, vegetable oil

Making process:

1, squid to remove the head and viscera, tearing off the outer skin, cleaned, and cut horizontally into a circle shape.

2, first boil a pot of hot water, the squid circle blanching, see the squid circle rolled immediately control the water out, do not have to wait for the water to boil again.

3, squid rings add a little salt, pepper and cooking wine marinated for about 15 minutes.

4, prepare an egg beaten, moderate amount of dry starch and breadcrumbs.

5. Roll the squid rings in the cornstarch to coat them with the dry starch, then roll them in the egg mixture, and finally place them in the breadcrumbs to coat them.

6, hot oil in the pan, down into the squid rings fried, the color is golden brown can be fished out.

The four scallion oil pen tube

Raw materials: pen tube 230 grams

Seasoning: 4 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 3 tablespoons of vinegar, 1 small spoon of sugar, 3 millet peppercorns, the right amount of vegetable oil, a few peppercorns, a little green onion

Making process:

1, clean the pen tube, remove the stomach of the transparent cartilage, tearing off the black outer skin

2.

2, chop the small onion, 3 millet pepper chopped, into a small bowl.

3, frying pan hot oil, add a few peppercorns grains popping, then pick up the peppercorns do not want to, pour the hot oil on the chopped green onions and millet peppercorns, and then add 4 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 3 tablespoons of vinegar, 1 tsp of sugar and mix well.

4, another pot of boiling water, blanch the penne for about 1 to 2 minutes, see the penne shrink significantly, the body of the penne is good, do not take too long to taste will not be good.

5, the pen tube out of the water control, with a knife across the cut a few times, seasoned green onion oil poured on the pen tube can be.

Wu Sauce Roasted Penpipe

Raw materials: 310 grams of penpipe, 1.5 pcs of mace

Seasoning: 2 tablespoons of bean paste, 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, 1/3 tsp of white pepper, 1 tablespoon of cooking wine, 1 tsp of sugar, green onion, ginger, garlic, vegetable oil

Production process:

1, the penpipe at the torn black skin, cut the eyes of the head and the inedible skin. Cut off the eyes and inedible part of the head, and draw out the transparent cartilage in the stomach.

2, then cut the penstemon into small pieces, and the jalape?o is broken into small pieces by hand.

3, the pot of boiling hot water, water boiled down into the pen tube blanching, see the pen tube rolled up immediately fish out.

4, frying pan hot add vegetable oil, into the onion ginger garlic burst incense, and then into the pen tube and pepper quickly stir fry a few times.

4, then add 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, 2 tablespoons of green onion and mate bean paste, 1/3 tsp of white pepper, 1 tsp of sugar, and continue to sauté well.

5: Add in water, add in 1 tablespoon cooking wine, turn on high heat and cook for about 2 minutes.

6, then thicken with a little water starch, so that the sauce evenly wrapped in the ingredients can be.