Clean the prepared chilled squid tube, both inside and outside with clear water. There will be a red skin on the surface of the chilled squid tube and a black film on the inside, and both of them should be removed. After cleaning up, we can cut the chilled squid tube into circles, and then blanch it in the pot. The blanching time should not be too long, and it will take about ten seconds to get out. After taking it out, rinse it with cold water, and then soak it in cold water for a few minutes. The next thing you need to do is to adjust the juice, prepare a small bowl, add Laoganma, Douchi, pepper and edible salt to the bowl, then add a small amount of starch, pour in a proper amount of water, and then stir well.
After the above preparations are done, what needs to be done next is formal cooking. When the oil is hot, first put the ginger slices and garlic slices into the pot and saute, and make sure to use big saute incense, so as to stimulate the fragrance. After smelling the fragrance, add the pepper seeds, fry the pepper slowly with low fire for about 20 seconds, take out the pepper and pour it into the squid ring. At this time, stir fry quickly with high fire. At the same time, we add pickled ginger and pickled pepper slices to the pot and continue to stir fry.
When the squid ring is completely covered with juice, pour the green pepper and red pepper slices into the pot and stir-fry them quickly. Here, you can add some onion slices according to your personal preference. If you don't like onions, forget it. Add some edible salt to the pot to adjust the taste. You can add some white sugar to freshen it up, but don't add too much. After stir-frying for a few times, you can take it out of the pot and put it on the plate, so that a very delicious spicy squid ring is made. The spicy squid ring made according to this step is full of color, flavor and flavor.