1 squid head seven to remove the eyes, teeth, cleaned a few times,

2 split in the middle, hit on the flower knife good flavor or cooked,

3 a one by one cut,

4 small pepper cut circles,

5 ginger a piece of cut into a roller blade block first,

6 garlic a few cut into a roller blade block,

7 onion half center cut, broken into pieces,

8 green and red pepper cut circles,

9 Add the right amount of water, cold water into the head of the squid, a bit of cooking wine to fishy,

10 pot immediately after the water control, cooking time is too long squid head is easy to shrink, fishing in the cleaning side, water standby,

11 from a new pot, add the right amount of oil a little bit more, the oil temperature to cook Smoke, about 70% hot, pour into the squid head frying 1 minute, fish out oil control

12 pot to stay a little bit of oil, put dry chili peppers stir fry incense, put ginger and garlic fried flavor put a spoonful of bean paste, a spoonful of Lao Ganma, fried red oil,

13 put green and red pepper, onion, stir fry for 10 seconds to pour into the head of the squid, put a half a spoonful of salt into the taste, half a spoonful of chicken powder to refresh, a bit of pepper to go to the fishy, a spoonful of consumable oil had fresh, and then a spoonful of pepper to go to the fishy, and then a spoonful of consumable oil to have a fresh, and then a spoonful of consumable oil to have fresh. A spoonful of oil consumption had fresh, and then a little soy sauce color

14 stir-fry for a minute, sprinkle some white sesame seeds,

15 pot open to eat

Production process:

1, squid head without reknitting, cleaned into the basin, add the appropriate amount of cooking wine, ginger, green onions, pepper, salt marinade for 20 minutes, and then into the boiling water blanch through, fish out of the draining into the forty percent of the hot oil to deep-fry off excess The water.

Squid head this way to do delicious and easy to do

2, the pot under the red oil 60 grams of hot, add onion, ginger, dry chili pepper segment 10 grams, Maowen pepper 5 grams of fried incense, under the red JiuJiu brand of spicy base 15 grams of small fire fried evenly, into the green, red millet chili segment 50 grams, plus squid head 350 grams of high-flame stir-fry evenly, dripping 100 grams of beer, covered with a lid to boil stewed for 2 minutes, and the amount of chicken essence, MSG, and the amount of water, the amount of water, the amount of water, and the amount of water, and the amount of water, the amount of water, the amount of water, the amount of water, the amount of water. Adjust the amount of chicken essence, monosodium glutamate (MSG), sprinkle boiled lotus root diced 100 grams, high-flame collection of thick juice, sheng into the hot stone pot can be on the table.