Preparation of ingredients:
Squid, green pepper, red pepper, onion, ginger, garlic, salt, cooking wine, oyster sauce, chicken essence and oil.
Practice:
1, prepare the required ingredients first, squid, green pepper and red pepper. (You can also add some onions and fry them together.)
2. Wash the surface of the squid first, cut the joint between the abdomen and the tail of the squid with a knife, and clean up the internal organs and fishbones in the squid, which are very slender bones, and clean them with water.
3. Then clean up the dirty things in the squid head, pull out the teeth, remove the suction cups on the tentacles, fully clean them, put them on the chopping board, draw a diagonal knife on the squid with a knife, and then cut them into pieces or shreds. The squid thus made tastes good. Cut the squid and put them in a plate.
4. Boil water in the soup pot. When the water is about to boil, pour in squid, add cooking wine, onion, ginger and blanch for about 30 seconds. Squid can be taken out after being rolled into a roll. Don't blanch for too long, otherwise it will affect the taste.
5. After the blanched squid is fished out, it should be washed with cold water immediately, so that the squid tastes more crisp, tender and smooth.
6. Clean the green peppers and red peppers, cut them into pieces and put them on the plate. Wash the onions and mince them, mince the ginger and slice the garlic.
7. Pour oil into a hot pot, with the oil temperature at 70%, add chopped green onion, Jiang Mo and minced garlic, stir-fry until fragrant, then add green and red peppers and stir-fry evenly. Finally, add blanched squid, add salt, cooking wine and oyster sauce, stir-fry quickly and evenly, and put chicken essence and stir-fry evenly before taking out of the pot.
8, a plate of spicy and refreshing delicious next meal, fried squid is ready.
Tip:
Don't boil the water completely before putting it in the squid blanching. When the water temperature is about 80 degrees, pour in the squid blanching. Blanching time should not be too long, which will affect the taste. When frying squid, stir fry quickly and evenly.