1. The squid is cleaned and the skin is torn off;
2. The squid plate is cut into two pieces;
3. Straighten the knife first, then find an angle of 45° to make the knife, the distance between the knives is about 0.5cm;
4. Cut out small diamond-shaped pieces;
5. Then cut into 2cm wide pieces; the squid must be cut into sections, or reserved for soup or something;
6. Put the water in the pot and bring it to a boil, add the squid, and you can take it out when you see the roll;
7. The ice water is too cold;
8. Drain the water and set aside.
9. Put salt, starch and white pepper in a small bowl, add a proper amount of water,
10. Stir evenly into a juice, set aside;
11. Cut green and red peppers into cubes, onion cubes, and prepare sweet chili sauce;
12. Raise the wok, add appropriate amount of cooking oil, heat the pan with cold oil, and sauté the green, red peppers and onions over high heat;
13. Add squid rolls and sweet chili sauce,
14. Stir evenly;
15. Add the sauce,
16. Stir-fry evenly, collect until thick and ready.
