it's just a lot of shit

By VicentaLakin

it's just a lot of shit
One of my specialty dishes. It's so salty, so nutritious。

Recipe Recommendations

  • squid art. 2
  • salt appropriate amount
  • chicken essence appropriate amount
  • cooking wine appropriate amount
  • onion appropriate amount
  • Jiang appropriate amount
  • garlic appropriate amount
  • green pepper appropriate amount
  • red pepper appropriate amount
  • water starch appropriate amount

Steps for it's just a lot of shit

  • Make it
    1
    Squid head
  • Make it
    2
    Cut the tail
  • Make it
    3
    Rip the skin off the back and right. And then it turns white。
  • Make it
    4
    The decorated squid, in turn, is facing upwards and cuts vertically. I can't tell the difference between the inside and the outside。
  • Make it
    5
    Slash the blade at 45 degrees from the corner, and be careful that the bottom is not cut。
  • Make it
    6
    Slashed the squid。
  • Make it
    7
    Then turn 90 degrees, cut the knife, and the same bottom cannot be cut。
  • Make it
    8
    Then the knife cuts into a piece about five centimeters. As shown in the figure。
  • Make it
    9
    The pot boils the water. Put the cut squid in. Get it out of the roll. Not too long
  • Make it
    10
    Put the good squid on the plate and control the water。
  • Make it
    11
    Paprika slice。
  • Make it
    12
    Onion slice。
  • Make it
    13
    lee jin-kook's xo sauce store is sold。
  • Make it
    14
    Keep the oil inside the big spoon。
  • Make it
    15
    it's hot and it's smelly
  • Make it
    16
    Scrambling, onions, green pepper, squid. A little wine to sip. A little salt. Because the sauce has salt. I'll put chicken in it。
  • Make it
    17
    It's salty, it's salty. Rich。
  • it's just a lot of shit Make Tips

    This is a contest entry—please tap that heart-shaped button to give it a like... Please follow... Scoring the squid is a technique; beginners might find it tricky and need plenty of practice. Also, don't blanch it for too long, or it will become tough. Stir-fry it quickly as well; don't cook it for too long.

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