1. Clean the squid by removing the internal organs and tear off the thin black skin. Turn the skinless side of the squid upward, and gently slant the squid to cut strips 3 millimeters wide at intervals on the squid body, do not cut the squid off

2. After all the cuts are done, turn the squid in a different direction, and use a knife tilted at 45 degrees to cut strips 3 millimeters wide at intervals, and also don't cut off the body of the fish

3. Boil over high heat, pour in cooking wine, cut the squid into the blanch until rolled and immediately fished out

5. carrots, peppers cut into pikes, green onions, ginger, garlic finely chopped spare

6. pot of oil, heating over medium heat, into the peppercorns sauteed incense, remove the peppercorns

7. peppercorns in the oil into the put green onions, ginger, garlic sauteed out of the flavor

8. Carrots, green peppers to break the raw

9. Into the squid rolls stir-fry a few

10. Into the cooking wine, salt, drizzle a little vinegar stir-fry evenly and immediately out of the pot