Sauced squid
Main ingredients squid (right amount) seasoning green pepper (right amount) morning pepper (right amount) onion (right amount) ginger and garlic (right amount) Pixian watercress (right amount) salt (right amount) cooking wine (right amount) sugar (right amount) chicken essence (right amount) kitchen wok.
1 preparation materials
2 Clean the squid, cut the squid into sections, and tear off the film from the squid. On the contrary, the inner side is inclined to the upper blade body by 45 degrees, and strips with an interval of 3-4mm are cut out, so be sure not to cut them off.
3 Turn the squid around and continue to cut into strips at a 90-degree angle with the original strips.
4. Cut the squid into appropriate pieces, shred the green pepper and onion, slice the ginger and garlic, and cut the bell pepper into rings for later use.
After the water is boiled, blanch the squid, roll it up and take it out immediately.
6 put it in cold water and cool it for later use.
Saute ginger, garlic and pepper in a hot oil pan.
8 Add the right amount of Pixian watercress and saute until fragrant.
9 Add squid and stir fry, and add a little cooking wine.
10 Add onion and green pepper, stir well, turn off the heat, add appropriate amount of salt, sugar and chicken essence to taste, and serve.
1, squid should be crispy, so it must be blanched for a short time and rolled up. It takes a big fire to blow up quickly!
2. Pixian watercress itself is salty, so consider adding salt to taste.