First, clean the dried squid, cut it into rings, then add a little salt and monosodium glutamate for a while, wash the onion, celery and red pepper, and cut it into diamond blocks. Then the seafood sauce, peanut butter, oyster sauce and so on are prepared into the seasoning of the dry pot. Open fire, pour in oil and heat to 40%. Stir-fry squid rings, onion, celery and red pepper together and pour out for later use. Leave the oil at the bottom of the pot, stir-fry it with the seasoning in the dry pot for a few times, then pour in the squid, add a little yellow wine, stir-fry it quickly with high fire, finally add sesame oil, sprinkle some crispy peanuts, put it into the pot, and serve it with an alcohol stove, and you're done.

2, mushroom squid soup:

First, wash the dried squid with water, cut it into rectangular blocks, blanch it with boiling water, fish it up and drain it. Remove the stems of mushrooms, wash and cut into pieces. Open fire, pour lard and heat it. Stir-fry chopped green onion, minced meat, sliced winter bamboo shoots and sliced mushrooms together. Add half a pot of clear water, add seasonings such as yellow wine, salt and sugar, add squid slices when the water is completely boiled, thicken with appropriate amount of water starch after a while, add monosodium glutamate and pepper, and pour sesame oil.

3. Roasted dried squid:

First, clean the dried squid, cut it into strips, and cut as many holes as possible on the surface. Sprinkle the prepared seasoning on the squid surface and marinate for about half an hour. Put the squid on the barbecue oven for barbecue, and wait until you smell the fragrant aroma, which means that the squid is cooked.