Specific method, raw materials: 1 large squid, 150 grams of lettuce, 150 grams of green onions, 3 mushrooms, persimmon pepper 1, 1 sharp pepper onions, ginger and garlic as appropriate, Seasonings: soy sauce 10 grams of soy sauce, 3 grams of sugar, white pepper, as appropriate, 15 grams of rice wine, salt as appropriate, thirteen spices as appropriate, a small amount of monosodium glutamate (MSG), 8 garlic cloves, dried chili 6, 150 grams of hemp pepper, black bean chili 20 grams, 20 grams of spicy sauce, cumin powder 5 grams, the persimmon pepper red pepper slices, lettuce cut inch sections, round onion right angle, flat mushrooms a open four reserved, large squid to the black membrane cleaning , in the large squid's body all the way to hit the rice character prismatic knife flower.

And then cut into small pieces Put into the white pepper powder rice wine marinade for a while, the pot of water boiled open into the big squid boil off color fishing up reserved, the pot pour into the oil put chili pepper dry section, pepper, seasoning, onion and garlic stir-fried into the aroma, and then put the Lao Ganma black bean sauce, hot sauce, lettuce, round onion, flat mushrooms stir-frying break gradually seasoning, converted to Yi pump 10 grams of monosodium glutamate (MSG) salt and sugar (according to their own taste appropriate) thirteen spices, cumin powder, white pepper powder, and then the other two are not the same. Cumin powder, white pepper, in the put into the squid again stir-fried, and finally put into the green and red pepper stir-fried evenly on the pot to plate. Characteristics: spicy sauce, nutritious.

Large squid 3 ~ 4 chili pepper a pepper a pepper 15 grains of ginger 4 pieces of garlic 5 cloves soy sauce soy sauce rice wine. Spicy squid practice procedures, material preparation. Large squid cleaned and cut into strips, chili peppers cut thin strips, ginger cut into slices, garlic cloves cut into small crumbs, pot with ginger slices, after the water boiled large squid blanch, sheng up, vegetable pot hot under the oil, the oil smoked when put into the garlic cloves, mace and pepper, morning glory pepper shredded sautéed incense, open away from the red poured into the large squid, stir-fry for a moment to put a small amount of salt, soy sauce, soy sauce, rice wine, squid stir-fried higher than all the color, add a small amount of water to simmer for 2 minutes, turn off the fire, set the plate.

Practice: first of all, the big squid internal organs - eyes - mouth and transparent bones to remove the neat, cleaned with water (also squid claws on these cuticle of the powerful suction cups also have to be peeled off). Season the jumbo squid by turning the grill or small oven to 100 degrees up or down and heating it for the requisite length of time. Stretch the jumbo squid all the way out and after rubbing both sides with the hot sauce sprinkle a small amount of cumin, white sesame seeds, and chili powder on a single layer. Use chopsticks or bamboo skewers to cross over the squid and place one skewer each on the left and right side of the squid to support the squid, and if you don't, it will turn into a squid roll. Heating end on the oven baking.