spicy squid
The Shandong city where I live is close to the Yellow Sea, with four distinct seasons, warm winter and cool summer, and fresh air. Guarding the sea, there is a lot of seafood to eat every season. Even during the fishing ban from June to September every year, seafood frozen in advance is sold in cold storage. Squid is a kind of seafood that can be eaten all year round. Common folk practices include barbecue, fried with soy sauce, stir-frying with leeks, etc. In recent years, many eating methods have been developed, such as cumin, braised, spicy, etc. Today, I showed off a spicy formula that I like. The finished dish has bright color, spicy and delicious taste, and every bite makes the taste buds greatly satisfied.
Recipe Recommendations
- green pepper two
- dried chili 10-20 grams
- pepper 20-30 grain
- ginger slices 10 grams
- garlic a
- onion a
- salt 3 grams
- Weijixian soy sauce 5 grams
- oyster sauce 10 grams
- medium spice
- fried
- ten minutes
- ordinary
Steps for spicy squid
1
Remove the viscera, peel the skin, wash and cut into strips. Put a proper amount of water in the pan, bring to a boil, heat the squid strips, roll the squid edge, and drain the water for later use.
2
Cut the dried peppers into sections for later use.
3
Peel and slice the garlic horizontally, cut the ginger into small pieces, wash the green onions and cut them into inches long, and cut the green peppers into a hob.
4
Wash the pan and boil dry water, pour in appropriate amount of peanut oil over medium to medium heat, add dried peppers, pepper, ginger slices and garlic slices in turn and stir-fry until the peppers change color. Pour in the squid slices and stir fry until the surface is bright and oily. Pour in the taste is very fresh, and stir fry again; then add green pepper and spring onion segments in turn and stir well.
5
Add appropriate amount of salt, chicken essence, monosodium glutamate, and oyster sauce to start the pan.