1. The squid must be washed and cut into sections, and the black film on the top should be washed off as much as possible.
2. Pour water into the pot and add the squid beard to blanch the water (the squid beard can be picked up when it turns white), and put two slices of ginger to remove the fishy.
3. Wash the garlic sprouts and cut into sections. Separate the garlic sprouts from the leaves.
4. Cut the side dishes and set aside.
5. Heat the pan and drain the oil.
6. Put ginger, green onion, garlic granules, line pepper, morning pepper, and garlic sprouts into a pot and fry until fragrant.
7. Add the squid and stir fry.
8. Add salt, cooking wine, light soy sauce, white sugar, and chicken essence to taste.
9. Add the garlic leaves and stir-fry for 30 seconds to get out of the pot.
Tips:1. The squid must be blanched before being fried, so that there will be less water when it is fried. 2. Squid is easy to be fired, so it should not be fired for long. 3. Add cooking wine when the squid must be over water to get rid of fishy.
