Spiced Squid Rolls
1.
Thaw and rinse off chilled squid rolls at room temperature
2.
Cut red pepper into diamond-shaped pieces
3.
Cut green pepper into diamond-shaped pieces
4.
Chopped green onion and garlic
5.
Add sugar, Knorr chicken powder, light soy sauce, starch to the bottom of the bowl
6.
Add appropriate amount of water to mix evenly into a bowl of juice
7.
Heat a pan with cold oil and stir in Pixian bean paste to produce red oil
8.
Add green onions and minced garlic and stir fry to get the fragrance, and cook the cooking wine to remove the smell
9.
Turn to medium heat and add a small amount of water to boil for 1 minute to blend the flavors of the seasoning
10.
Turn down the heat and pour the juice into a bowl
11.
Cook until slightly thick
12.
Turn to high heat, pour in the squid rolls and stir-fry quickly
13.
Pour in the green and red pepper cubes
14.
Quickly stir well until the soup is covered with the surface of the material and it can be out of the pot
Tips:
1. Use low heat to fry the sauce to avoid bitterness. After pouring the squid roll, stir fry on high heat and do not take too long to avoid the squid shrinking and becoming smaller.
2. You can use fresh squid to make this dish.
3. This dish does not need salt. The saltiness of Pixian bean paste is enough. Adding sugar can neutralize the spiciness of Pixian bean paste and improve the freshness at the same time.
