Supplementary Ingredients1 tablespoon of bean paste, ? tablespoon of sweet noodle sauce, 0.5 of salt, 0.5 of teaspoon of sugar, 1 teaspoon of ginger, 3 tablespoons of cooking wine, half of an onion, 1 red bell pepper, and 1 green bell pepper

Steps

1. Wash the squid, scoop out the insides, and tear off the dark purple membrane.

2. Cut off from the center.

3. Turn the squid inside out, angled at a 45-degree angle, and cut parallel lines, being careful not to cut off the bottom. (The knife is tilted at a 45-degree angle to the squid, and the cuts should be at a consistent distance, about 0.3 centimeters wide.)

4. Turn the squid in the opposite direction, cross the original parallel lines, slant it at a 45-degree angle, cut parallel lines, and be careful not to cut off at the bottom as well.

5. Finished at once

6. cut squid, to show off.

7. Each one is about the same size oh! (cut it into small sections)

8. pot of boiling water, the sliced squid into, blanch for half a minute, rolled up. (Do not have to blanch too long, the taste will be old)

9. Green and red peppers cut off the two heads, from the center of the split, remove the white part, cut diamond-shaped slices. Ginger shredded, onion shredded.

10. Wine, bean paste and sweet noodle sauce are ready.

11. Put a frying pan on fire and pour oil.

12. Add the onion and stir fry the flavor, pour in the sauce, stir fry the sauce.

13. Put in the squid rolls, stir fry a few times.

14. Add green and red pepper flakes.

15. Add cooking wine. (To remove the fishy flavor)

16. Add sugar.

17. Add salt. (according to personal taste can be seasoned)

18. Stir-fry evenly, out of the pot can be.