1. Soak the dried squid in advance! In summer, it is better to soak it in the refrigerator in a fresh-keeping box!
2. After soaking the squid, you need to tear off the film of the squid's skin! Otherwise the squid will turn black after being fired
3. Squid cut flower knife! Cut a flower knife of about 3mm at a 45-degree angle! Start cutting diagonally with the knife diagonally! Cut the whole squid all the time and then turn around, and cut it horizontally at a 45-degree angle.
4. Separate the squid into sections, add appropriate amount of pepper and cooking wine light soy sauce, marinate for 10 minutes to remove fishy
5. Put the ginger in the hot pot and stir fragrant, then add the squid and stir-fry until the squid rolls! Change the small fire and shovel it out for use
6. Cut green and red peppers and set aside
7. Start another pot! Add green and red pepper pieces and onion pieces in a hot pan with cold oil and stir fry! Cover and simmer for 1 minute
8. Open the lid, stir fry, add some salt to taste
9. Add the squid rolls that have just been fried and stir fry evenly!
10. Out of the pot
11. Finished product
12. Finished product
