1. Prepare the materials, first separate the body and head of the squid.

2. Then cut off the piece protruding from the tail with a knife and cut the squid from the middle.

3. Remove the brown skin from the corner and turn it over.

4. Face up and cut in half vertically.

5. Continue to put half of the cut squid on the chopping board, and keep the other half for later use. At this time, we use a knife to cut a straight knife forward from the tail of the squid, that is, the big head, and cut it into several parallel stripes, the depth of which is three quarters of that of the squid. Never cut it off.

6. Start the bevel cutter. This time, cut from the beginning. The angle of the knife is controlled at about 40 degrees, and the interval and depth are the same as those of the straight knife.

7. But this time, remember to cut the squid on the fourth knife, and so on until the whole squid is cut, and then cut the other half.

8. Just blanch the cut squid in water.

9. Cut the green pepper and red pepper into pieces

10. Heat oil in a pan, add chopped green onion and garlic slices.

1 1. Pour Pixian bean paste, add squid and stir fry.

12. Add salt, chicken essence, white pepper and cooking wine to taste, then add green and red pepper, and stir well to serve.