When cooking this dish, we should pay attention to "taking treasure from fire". The whole cooking process should not exceed 2 minutes, and it is forbidden to stir fry in the pot for a long time, otherwise the squid will shrink in appearance and taste tough under the action of high temperature.

Ingredients: dried squid150g.

Accessories: shredded lean meat100g, shredded bamboo shoots 80g, shredded dried pepper 25g.

Making:

1. Soak dried squid in hot water, remove the head and tail, cut into filaments, wash with warm water, and squeeze out water for later use; Add salt, monosodium glutamate and cooking wine to the shredded lean meat.

2. Heat the base oil in the pan to 60% heat, add dried shredded chilies and stir-fry until fragrant, add shredded squid and stir-fry until curly, add 8 grams of cooking wine, add shredded lean meat and shredded bamboo shoots and stir-fry until dry, add 6 grams of salt and soy sauce, 5 grams of monosodium glutamate and 4 grams of sugar, and stir-fry evenly.

Technical key:

1. The raw material should be dried squid produced in Zhejiang area, and it is best to be thin and transparent to achieve the taste of dry incense and dry slag.

Dry squid as thin as light.

2. When soaking dried squid, you must use hot water, and you can't put alkali in the water, otherwise the squid will become brittle, and no matter how fried, it will not have a soft, tough and dry taste.