Ingredients: 350g shredded squid, leek moss 150g, appropriate amount of minced garlic, appropriate amount of Jiang Mo, a small amount of Pixian bean paste, a small amount of raw flour, a small amount of soy sauce, salt and edible oil.

Steps:

1. Wash chilled shredded squid and prepare ginger slices.

2. Boil a pot of water, add squid, ginger slices and cooking wine, and cook until the squid curls.

3. Prepare seasonings: 3 pieces of minced garlic, Jiang Mo, Pixian bean paste and dried Chili. Thickened water: soy sauce, raw flour, a little water.

4. Wash the leek moss and cut it into 3 cm pieces.

5. Wash the blanched shredded squid with clear water and cut it into 3 cm pieces.

6. Add oil to a hot pot, add dried chili and simmer for 30 seconds, then add minced garlic and Jiang Mo to make it fragrant.

7. Add shredded squid and stir fry 1 min.

8. Add leek moss and stir-fry for 2 minutes.

9. Add the bean paste and stir-fry until cooked.

10. Finally, add a proper amount of soy sauce, pour a small amount of thickening juice and take it out of the pot.