Squidfish

1

Clean up the ink fish and cut it into small pieces

2

Clean up the ink fish and cut it into small pieces

3

Open up the water, put in a proper amount of salt and wine, add a good tortoise boy, hotten it for a few seconds, and weed it dry。

4

Open up the water, put in a proper amount of salt and wine, add a good tortoise boy, hotten it for a few seconds, and weed it dry。

5

Put a spoonful of oil in the preheated boiler and put it in the ginger fragrance; join the squirt for a moment, so that the squirts are tumbled quickly

6

Put a spoonful of oil in the preheated boiler and put it in the ginger fragrance; join the squirt for a moment, so that the squirts are tumbled quickly

1. Adding ginger slices and cooking wine when blanching the baby squid is to remove the fishy smell; since it is being made for a baby, the baby squid is cut into small segments, so it only needs to be blanched for a few seconds before being removed; normally, 10-15 seconds is sufficient to take them out, and if the time is too long, the baby squid will become tough. 2. After adding the Chinese chives, stir-fry quickly over high heat; if the time is too long, the chives will become tough and affect the texture. 3. For the baby squid, I chose Yi Jia Yi Zhan Malaysian wild-caught baby squid. This variety is unique to the Malaysian waters and has a small spine at its tail, known as the best-tasting squid. And most importantly, I'm lazy~ I didn't want to do the prep work~ The purchased baby squid has already had the outer skin, inner skin, internal organs, and bones removed; it only needs a simple rinse before it can go into the pot~ The taste is absolutely amazing