1. Put the squid at room temperature in a container filled with water, add 1 tsp of refined salt, stir evenly, soak for about 10 minutes;
2. Pick up the squid and drain it. If you want to be more beautiful and tasty, you can cut the squid rings into half and half. The larger ones can be cut into quarters, and the sides are notched. Friends who are rushing to eat can avoid this step;
3. Remove the stems at both ends of snow peas, remove the tendons, cut the green onion diagonally, cut the white onion, and dice the dried onion;
4. Soak up the squid and stop frying when the oil is over;
5. When the vendor's oil is heated to medium heat, do not need to boil it too much, put the squid into the pot, turn it over a few times, and then pick up the draining oil;
6. Pour in snow peas and pass the oil, and then turn it a few times to drain the oil;
7. Pour the oil, add about 1 tablespoon of self-fried shallot oil, especially fragrant, add dried shallots and white shallots to the pan until fragrant;
8. Add squid and snow peas, add 2/3 tsp of salt, 1/4 tsp of sugar and 1/3 tsp of pepper, go a few times, pour white wine on the side of the pot, stir fry a few times and quickly transfer to the pan. Lest the dishes are too old. Enjoy!
Tips:Squid oil can prevent water from being fried. Snow peas can use the oil left by the squid. At the same time, snow peas can keep the original green after being oiled, but do not over-heat the two.
