Sea Cucumber Squid Roll

Sea Cucumber Squid Roll

1. Boil a pot of hot water first, add some cooking wine to the water

2. Then remove the internal organs of the squid to remove the black film

3. Cut a crossed flower knife on the inside, being careful not to cut to the end, then cut into small pieces, and blanch them in a bowl of boiling water

4. Saw the squid roll and fish it out immediately

5. Drain the water and put it in the dish for later use

6. Soak sea cucumbers in mineral water 12 hours in advance

7. The shrimps are decomposed to remove the shrimp thread, cleaned and dried to control the moisture

8. Wash and pick the snow peas

9. Prepare a bowl of water and add an appropriate amount of cornstarch to adjust

10. Cut the sea cucumber in half and cut the ginger into thin strips for later use (the sea cucumber has its internal organs removed, if not, please remove it)

11. After the wok is heated, add corn oil and then add ginger and stir fry, then add the dried shrimp and stir fry

12. Add squid roll after the shrimp changes color

13. Add snow peas

14. Add the right amount of salt

15. Finally add the cut sea cucumber

16. Stir fry a few times and add water starch

17. Wait until the soup is evenly coated with the ingredients, and serve it out of the pot.

Tips:

Water starch should be added slowly, don't pour it in all at once, just don't add it if you see the consistency.