1. Wash the squid, handle it well, and make the ingredients Penguin
2. Cut the squid into a whole piece, cut obliquely to create dense lines
3. Change the direction and cut the squid into a diamond pattern
4. Cut the patterned squid into slices
5. Cut the squid whiskers
6. Boil a pot of water, pour the squid slices and squid must be blanched, and the squid slices can be slightly rolled.
7. Remove and drain the water for later use
8. Heat in a frying pan, fry fragrant ginger
9. Pour the green and red pepper and stir fry for a while
10. Pour in Laoganma, soybean paste, and a little water
11. Pour in the squid and stir fry until the sauce sticks evenly
12. Pour in the chopped chili, stir evenly and then out of the pan
Tips:1. Soak the squid in vinegar water for about ten minutes, then the skin can be peeled off easily.
2. Don't blanch the squid for too long, just curl it slightly.
3. Put the squid in the sauce, mix well with the sauce and it will be out of the pot without cooking for too long.
