Squid, green pepper, onion.

Practice:

1, boil water in the pot, add some cooking wine and salt, blanch the cuttlefish slices with flower knives until they are rolled, then take them out and drain them;

2. Heat oil in a wok, saute garlic slices, add green and red pepper pieces, and stir-fry onion pieces until they are broken;

4. Take sweet and spicy sauce, sugar, salt, cooking wine, chicken essence pepper and a little water starch to make juice;

5. Return the blanched squid rolls to the pot, pour in the prepared juice and stir well, and then take all the materials except the soup out of the pot and put them on the plate;

6. Cook the remaining soup in the pot until it is thick, and then pour it on the squid roll.

Note:

1, I used the processed squid slices bought from the supermarket. If you buy the whole squid and treat it yourself, be sure to tear off the black film on the back. Besides, squid is slippery, so be careful with your hands ...

2, squid rolls must stay in the pot for a short time, otherwise it will not be tender!

3. If you want to be tender and heavy-flavored, fry some peppers or something before frying onions, and add some seasonings you like to the juice at the back.