1. The squid must be cleaned and cut into small pieces, placed on a plate for later use.
2. Wash dried chili and cut into small sections, peel off ginger, wash and slice, peel off garlic, wash and set aside.
3. Wash the green pepper and cut into circles, remove the head and tail of the garlic moss, clean and cut into sections.
4. Put an appropriate amount of water in the pot to boil, blanch the squids until cooked, blanch them well, rinse them well, and drain the water for later use.
5. Put an appropriate amount of oil in a hot pan, add dried chilies, garlic cloves, and ginger slices and fry them to create a fragrance.
6. Add 30g Pixian bean paste and stir fry to get the red oil.
7. Add garlic moss and stir fry for 1 minute.
8. Add the blanched squid and stir fry evenly.
9. Add appropriate amount of salt and stir fry for 1 minute, then add green chili rings and stir fry until broken.
10. Add 5g chicken bouillon and 2g sugar and stir fry for 2 minutes, then it will be out of the pan.
11. Spicy and delicious squid whiskers are unstoppable.
Tips:To make this dish, the squid must be blanched first. If you like spicy, you can add more chili, and if you don’t like garlic, you can leave it alone.
