material

400g squid

Mustard 1 spoon

2 tablespoons soy sauce

5 slices of ginger

working methods

I bought frozen Dongshan small squid, washed it, and removed the eyes and bones.

Boil water, add ginger, cook for three minutes, turn off the fire and start eating. There are many squid in Dongshan small tube, which is a delicious Q bomb.

Fried squid with Chili sauce

material

8 squid

Onion 1

1 spoon oyster sauce

Onion 1 root

3 slices of ginger

2 tablespoons cooking wine

Garlic 6 cloves

Proper amount of salt

2 tablespoons soy sauce

Sugar 1 spoon

2 tablespoons Korean Chili sauce

Half a spoonful of soy sauce

Cumin powder 1 spoon

Method for frying squid with hot sauce

Take out the squid and wash it.

There is a transparent cartilage that vomits from the ink to the head. Take it out and cut it in the middle to become a flower knife. Those who like to eat squid rings can cut to this step directly. I forgot to take pictures. Ginger, garlic and onion are cut into pieces, and the more broken the better. Put it in a spare cold pot and oil it. Stir-fry Jiang Mo, minced garlic and minced onion until slightly yellow. Stir-fry red oil in Korean spicy sauce, add squid, add cooking wine and stir-fry until squid turns color and rolls up, and add sugar. Add half a bowl of water, add some salt if it is not salty enough, and simmer for two minutes to collect the juice. You can sprinkle some white sesame seeds and fry them twice. You can sprinkle a little chopped green onion and millet, put them on a plate and eat them while they are hot, with a glass of beer. Very perfect