2. Accessories: 20 grams of mushrooms (fresh) and 50 grams of winter bamboo shoots.

3. Seasoning: shallot 15g, white soy sauce 10g, white vinegar 5g, garlic 5g, starch (broad bean) 10g, monosodium glutamate 3g, sesame oil 10g and peanut oil 40g.

4. Cut the squid into 6×3.3 cm long pieces, blanch them in a boiling water pot, roll the raw flowers into rolls, and control the moisture.

5, the onion is rooted, washed, and the onion is cut into horseshoe onions.

6, the mushrooms are pedicled, washed and cut into diamond-shaped pieces.

7. Peel the winter bamboo shoots, wash them and cut them into diamond-shaped pieces.

8. Blanch the chopped mushrooms and winter bamboo shoots, and mix them with seasonings and wet starch to make a marinade for later use.

9. Put the pan on the fire, pour in peanut oil, heat it to 100%, put the squid in the oil pan, fry it until it is cooked, and take it out.

10, 50 grams of remaining oil, put it back on high fire, pour the marinade to boil, quickly add the fish roll and stir-fry it twice, then stir-fry it for a few times, and serve.