Double Pepper Fried Squid

Double Pepper Fried Squid

1. Prepare materials

2. Remove the cartilage from the tube, squeeze out the mouthparts, wash the claws, cut off the head, hollow out the abdominal cavity, cut circles, cut the green and red peppers into diamond-shaped pieces, and cut the green garlic into sections obliquely

3. 90% of the boiling water, pour the pipe into the blanching water

4. The color-changing rolls are immediately fished out, in about ten seconds

5. Stir fragrant green garlic in hot oil pan

6. Add green and red peppers and stir-fry quickly

7. Stir fry with the tube

8. Add a spoonful of green onion partner bean paste and stir-fry evenly

9. Turn off the heat and pour sesame oil

10. Just pick up the pot and put it on the plate

Tips:

1. Do not blanch seafood for too long, and it is best to put it when 80% to 90% is open, because blanching seafood is easy to burn and age after the water is boiled.

2. The sauce has a salty taste, so there is no need to add salt.

3. To maintain the crispy taste of green and red peppers, stir-fry them quickly. After removing the gluten of the peppers, the spiciness can be greatly reduced!

4. Pay attention to the heat of this dish, it is already cooked after blanching, so it should be cooked quickly with green peppers, and the time should be short!