2. Take clean squid slices, remove the film, wash them, cut them into filaments 6 cm long and 2 cm wide, and soak them in clear water.
3. Heat the wok, add 25 grams of peanut oil, heat it, add cooking wine, add salt and 150 ml chicken soup, bring to a boil, pour in shredded squid, cook it a little, and take it out for later use.
4. Clean the dried red pepper, remove the pedicle, remove the seeds and cut into filaments; Peel the scallion, wash it and chop it.
5. Heat a clean pot, add the remaining 75g peanut oil, add dried shredded chili, soy sauce, salt and vinegar when the fire is 50% hot, stir fry a few times, pour the remaining chicken soup and squid, bring to a boil, add wet starch, thicken, add chopped green onion, pour sesame oil, and take out of the pot.