Ingredients: squid whiskers. Ingredients: green and red peppers. Seasoning: onion, ginger, rice, yam and starch. Operation: Squid must be picked, washed and oiled with sticky starch, and shredded with green and red peppers. Add shredded squid, shredded green and red pepper, add Huai salt and spicy oil and stir well, then take out a spoon. Features: red and white, fresh and spicy.

Dried squid must be cooked at home.

Raw materials: 500g of squid whiskers, 0/0g of dried red pepper/kloc-,0/00g of celery/kloc-,onion, ginger, salt, sugar, cooking wine and monosodium glutamate.

Preparation: Squid should be washed, marinated with salt, sugar and cooking wine for 10 minute, chopped with onion and ginger, and chopped with celery into 5 mm square and 30 mm long silk.

Cooking: control the water content of the pickled squid (to avoid spilling oil), fry in warm oil until it hardens, and drain. Leave the bottom oil in the pot, choke the pot with onion, ginger and rice, add sugar, dry red pepper and celery, stir fry quickly, find the mouth with salt, add monosodium glutamate when the red pepper is fragrant (brown coking is not allowed), and pour sesame oil out of the pot and plate.

Be careful not to use starch, otherwise it will affect the toughness of squid whiskers.