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1. Soak the squid in clean water overnight.
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2. Cut the inner side of the squid, that is, the side with the cartilage, into a flower knife, and cut into small pieces.
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3. The squid is marinated with appropriate amount of salt and rice wine for 20 minutes.
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4. Heat the pan with cold oil, put ginger shreds
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5. Put squid, Zan Shao wine
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6. The squid can be cooked when rolled up.
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7. Stir fry the side dishes separately, first fry the green peppers and carrots.
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8. The celery should be blanched before frying, and it's too cold. Fry celery in another oil pan, sprinkle a little salt, and fry with green peppers and carrots, seasoning.
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9. Finally, add squid, cornstarch with oyster sauce to thicken, and cook.
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