1. After the squid must be washed, cut into small pieces, 1-2 pieces in a group, add rice wine and ginger and marinate for 10 minutes
2. After marinating, blanch the water (the squid must be heated in a pot of boiling water until half-cooked, mainly to remove water, to avoid water in the frying process), then pick up and drain, and put on a plate for later use
3. Heat a little oil, cool to 70%, stir-fry the hot pot base over medium heat
4. Stir-fry the hot pot bottom ingredients, fry the squid after fragrant, stir fry over high heat
5. Sprinkle in an appropriate amount of five-spice powder, adjust to medium heat, put sugar and cumin powder, stir fry quickly
6. After turning off the heat, sprinkle on the pepper noodles, stir the sea pepper noodles evenly in the hot pot (the pot has residual temperature, remember that you don’t need to turn on the fire for this step, the pepper noodles, the sea pepper noodles are easy to paste if overheated)
7. Sprinkle with chopped green onion, stir evenly, pick up the pot, put on a plate, and just sprinkle with chopped green onion
