2. When handling squid, don't cut it from the belly, pull out the inner cavity from the head, and cut the processed squid into rings.
3. Put water in the pot, boil it, blanch the squid, and take it out when it changes color and bends.
4. Put cooking oil in the pot, add onion and ginger and saute until fragrant, then pour Laoganma Douchi sauce and Pixian bean paste and saute until fragrant.
5. Pour in the onion and stir fry a few times.
6. Pour in squid, stir fry quickly and mix well with ingredients, add cooking wine, soy sauce, sugar and chicken essence and mix well.
7. Add the colored pepper and continue to stir fry quickly.
8. Sprinkle cumin before taking out the pot.
Tips for spicy fried squid
1, the squid should not be blanched for too long, and it should be fried quickly when frying. These two points are to avoid firing squid.
2. Both sauces are very salty, so you don't need to add salt, or you can add less according to your personal taste. Remember not to add too much.
Adding a little sugar is mainly to improve the taste.
4. The time for frying colored peppers should not be too long to prevent excessive loss of vitamins.