1. Shred the green onion and ginger, and shred the onion and carrot. Wash and shred the squid.
2. The ingredients from left to right are: black sesame, soy sauce, five-spice powder, scallion oil, garlic oil.
3. Frying pan
4. Stir-fry ginger and garlic until fragrant.
5. Add carrot shreds.
6. Pour in the shredded squid.
7. Pour in the shredded squid and immediately pour the onion into the roll. stir fry.
8. Stir-fry for a while, scoop out two tablespoons of Korean hot sauce and mix thoroughly with warm water. . . amount. . . Blood. .
9. Sprinkle in the soy sauce, five-spice powder, and shallot garlic oil in turn. Continue to stir fry.
10. Then pour in the tuned chili sauce.
11. Simmer for a while, wait for the juice to be collected.
12. Sprinkle with black sesame seeds. Garnish with coriander.
13. Let's take another one with the light adjustment. quack
14. As for how to eat. . . . . Come to an exotic way. Let's eat it. In fact, I am a bit at a loss as to what to do with bibimbap. .
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