It's a fire

By VicentaLakin

It's a fire
It's a simple quick dish, suitable for workmen or for times of stress, but not for more than 10 minutes, very fast。

Recipe Recommendations

  • squid appropriate amount
  • green pepper appropriate amount
  • onion appropriate amount
  • red pepper appropriate amount
  • salt appropriate amount
  • soy sauce appropriate amount
  • oyster sauce appropriate amount
  • cooking wine appropriate amount
  • Jiang appropriate amount
  • pepper appropriate amount
  • dried red pepper appropriate amount
  • cumin appropriate amount
  • cooked white sesame seeds appropriate amount
  • garlic appropriate amount

Steps for It's a fire

  • Make It
    1
    Squids can't eat their internal organs, their eyes, etc., tear out the black skin outside and wash it clean。
  • Make It
    2
    Cut open between the squid, then slash the knife inside the squid, but do not cut it, then turn in the direction, and then cut it 90 degrees, evenly。
  • Make It
    3
    Cut the squid with a flower knife and cut it into small pieces。
  • Make It
    4
    Cut all the squid, and the squid must cut a small part。
  • Make It
    5
    Prepare ginger-cheese, garlic to shreds, red pepper to cut with kitchen scissors。
  • Make It
    6
    Onions and red pepper cut small pieces。
  • Make It
    7
    Hot water is boiled and boiled into squid water, which is quickly recovered when the squid is caught in a roll。
  • Make It
    8
    The boiler heats up with vegetable oil and makes the scent of garlic and red peppers and peppers。
  • Make It
    9
    In the middle of the fire, the onions and red peppers were made soft。
  • Make It
    10
    Squidfish, a small spoon of raw, a small spoon of stork oil, a large spoon of wine, and a fast and even amount of salt。
  • Make It
    11
    I'm going to join you。
  • Make It
    12
    It's fine。
  • Make It
    13
    Completed Chart
  • Make It
    14
    Completed Chart
  • Make It
    15
    Completed Chart

    • It's a fire Make Tips

    There's a few tricks to cut squid: one inside, and don't cut outside. 2) The method of carrying the knife shall be to press the knife with an index finger, to equalize the force, to cross the knife and not tow the knife. When cutting, cut in a slash triangle. Four, the squid after the water will be pretty. It's not too long. It's too long for the squid to feel old. 3. The firing process is also rapid, so as to maintain a sense of squid. I'm looking at salt if there's a lot of it。

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