Ingredients: squid, onions, mushrooms, green onions, ginger, green chilies.

Seasoning: soy sauce, salt, pepper, dried red pepper, pepper, chicken essence

1. Wash the squid and blanch it in boiling water, drain the water, and season with salt and soy sauce. Pickled and flavorful. (Salt, soy sauce)

2. Pour 2 tablespoons of oil into the pot, heat over medium heat, and sauté the onion, ginger, and red pepper. (Zanthoxylum bungeanum, dried red pepper---onion, ginger)

3. Add the mushrooms and saute until fragrant, add the onions, and stir-fry for a while. When the onions turn transparent, you can pickle them. Add the squid and pepper, and add the chicken essence at the same time. (Chicken essence, mushrooms, onions, squid and green peppers)

4. When the juice has reduced, add pepper and serve. (Pepper)

Note: Slice ginger and garlic. Sprinkle the dried peppers and dried peppercorns with a small amount of water to soak them. Cut the garlic sprouts into small sections.

Soak the dried chili peppers and dried Sichuan peppercorns slightly with water, otherwise they will easily change color. Do not fry the squid tentacles for too long, as they will cook easily.