Double Pepper Fresh Squid
1.
Prepare all ingredients
2.
Wash the squid, tear off the black film, and put a flower knife. Cut the green and red peppers into diagonal slices, and cut the onion and pickled ginger into small slices.
3.
After the water in the pot is boiled, blanch the squid. When the squid is rolled up, immediately pour it out and let it cool for later use.
4.
Prepare a bowl of juice: salt, sugar, very fresh, oyster sauce, pepper, cornstarch, water
5.
Heat the pan, pour in the oil, add the green and red hot peppers and onions and stir-fry
6.
Then add the soaked ginger slices and stir fry together
7.
After the death, hold out for spare
8.
Continue to heat the pot, put the blanched squid into the pot
9.
Dip and sprinkle the cooking wine along the side of the pot to remove the fishy
10.
Then pour the previously fried green and red hot peppers into the pot, and then pour the juice into the bowl
11.
Stir fry over high heat until the soup is dry, then serve
Tips:
When cutting a flower knife, the biggest feeling is that the knife must be fast, the start must be accurate, and the cutting must be ruthless. The so-called ruthlessness is to cut with a single cut. The cut is slightly deeper, but it cannot be completely cut.
