This dish sells a little differently, and the taste is ok, mainly because the squid is fresh, rich in seeds and chewy. Stir-fried pepper buds have little effect, they are very old, and there is no pepper flavor in the dish. You can switch to celery next time. Squid and leek should also be in tune, but unfortunately I can only use other dishes instead of leek.

condiments

500 grams of squid larvae and 25 grams of pepper buds.

condiments

Half a green pepper and four shallots.

Steps of Fried Pepper with Squid

1. Wash the squid larvae. It's a kung fu job. Small squid larvae need to take out every transparent bone like a plastic piece in their stomach and back, and it is time-consuming and laborious to clean their heads. Next time, they will be thrown away directly. The beard on the head is only the size of a soybean grain, and even the eyes and mouth are not enough to dig out.

2. Put water in the pot, boil ginger slices and yellow wine, add squid and cook until cooked.

3. The squid is too cold, and it looks much better when the skin is peeled off (I really don't have the patience to do it). Cut the green pepper into pieces, and wash the pepper buds for later use.

4. After the oil is heated, put the squid larvae into the onion and ginger wok, and pour in the yellow wine to stir fry.

5. Add pepper buds and green peppers, add salt, sugar and monosodium glutamate, stir-fry and serve.

6. I didn't think of taking a cross section until I finished eating. Squid is quite rich in content. There is no doubt that cholesterol is high. Fortunately, my cholesterol is low, so I can eat high cholesterol food without scruple.