1 After the squid is bought, tear off the purple film on it, rinse it off, boil water in the pot, and blanch the squid for half a minute to remove the fishy smell.

2. Take out the scalded squid, cut a few holes with a knife, and then cut some holes with a fork and other tools to taste. Cut other ingredients and cut the pepper into sections.

3, put a little oil in the pot, turn on medium heat, put the squid in the pot and fry it on both sides. The squid is easy to roll up. With the help of spatula chopsticks, it keeps flattening and touching the bottom of the pot to continue frying, which can remove the excess water of the squid. The squid is fried until it is golden brown and slightly burnt. Take the pot and cut into blocks with uniform size.

4. Put the oil in the pot again, a little more than usual, add shredded ginger and garlic, pickled ginger, scallion and dried Chili until fragrant, then add Erjing to stir-fry the spicy taste, and then add Pixian bean paste and hot pot bottom material to continue to stir-fry until the fragrance overflows.

5. After stir-frying, pour in squid and stir-fry evenly until it tastes good. Finally, pour in onion and continue to stir-fry.

6. When you see that the water of the squid is basically fried, and the side dishes are cooked, you can sprinkle cooked sesame seeds and cumin powder and stir them evenly. After the pot is out, sprinkle with chopped green onion.

Tip:

1, it is best to wear gloves when removing the squid film, otherwise the taste will not wash off easily.

2. Squid must be blanched first and then fried to remove excess water, otherwise a lot of water will come out when frying, and the fishy smell will be very heavy.

3. Adding squid to the bottom of the ignition pot will make it more fragrant. If you put more bean paste and hot pot bottom, you don't need to put salt.