1. Cut the squid from the middle with scissors to remove the internal organs, teeth and eyes. Use a knife to remove the tail piece and tear off the black film on the back
2. After tearing off the black film, it will be white and clean. Use a knife to divide it into two. First take a piece with a knife to start at one corner, and cut it diagonally. Don’t cut it off, and then start at the lower corner. The cut marks are at right angles, so cut straight with the knife, don’t cut
3. After changing the knife to both slices, cut it into roughly the same size. Cut along the knife mark on the top. The squid must be cut open and start to adjust the Kung Pao juice: a spoonful of light soy sauce, half a spoonful of dark soy sauce, and vinegar. Two spoons, two spoons of sugar, one teaspoon of starch, mix well and set aside
4. Boil a pot of boiling water, add a spoonful of cooking wine, add the squid, drain off the water immediately after the roll, slice the onion, ginger, carrot and cucumber, and break the dried chili to remove the seeds. Put oil in a non-stick pan, stir fragrant dried chilies on low heat
5. Add garlic and ginger and stir-fry slightly, add carrots and stir-fry slightly, add squid and sauce, quickly stir-fry for a few times on high heat, add cucumber and peanuts, stir-fry slightly to collect the juice
Tips:The squid must not be blanched for too long, nor should it be fired for too long
