1. The quick-frozen squid strips are melted, the green pepper is cut into diamond-shaped slices (like eye slices), the green onion is cut, the garlic is chopped, the pear is chopped, and the small red pepper is cut into circles.
2. Seasoning preparation: a spoonful of chili sauce, a spoonful of light soy sauce, a small spoonful of sesame seeds, a pinch, 1/2 tablespoon of chili powder. Our chili powder is more spicy, so we only put 1/2. I can eat spicy food very much. Continue to add chili rings, pear paste, and garlic paste. Then add water until it is very thick when stirring. Don't be too watery.
3. Heat the oil well (I put very little, because I plan to eat the soup later), put the chopped green onion and sauté first, then put the squid, and then the green chilies. Stir fry a few times, it doesn't take too long, the squid will cook quickly.
4. Then pour in the sauce just made. Then pause for a while, if the water is running low, add some more as appropriate, and put in more cumin. Just simmer for 4 or 5 minutes.
5. After the simmering is done, you can make it out of the pot.
Tips:The protein is easy to lose its nutrition after stewing, and it goes into the soup, but this dish is not long and ok. So when I ate it, I even dipped the cornmeal buns with the soup. Anyway, I make very little oil, not much sugar or salt, mainly from chili sauce. So the dishes you make yourself are the most assured.
