Chilled baby squid, pork filling, egg, cornstarch, salt, chicken powder, spicy cabbage, Korean hot sauce, onion, hang pepper

Practice

1, add an egg, cornstarch, salt, chicken powder, and water to the pork filling and stir well.

2, small squid to remove the viscera, skin, clean and spare.

4, the spicy cabbage cut into small pieces to add the meat mixture and mix well.

5, and then adjusted the meat stuffing into the squid belly, I was looking at the meat quite a lot, and then forcefully into the stuffing, it is best not to stuff too much, or it will be exposed to the stuffing.

6, the bottom of the pan to put the right amount of oil, oil is hot, put the stuffed meat squid into.

7, one side of the frying brown, and then turn and fry, both sides of the frying almost, the squid whiskers into the frying.

8, and then put the onion into the fried flavor, add the appropriate amount of Korean-style hot sauce fried evenly.

9, gently stir fry, so that the squid can be coated with the sauce, and put the Hangzhou pepper section before starting.

10, put the squid in a circle on the plate, and put the squid whiskers in the center