1. Because the whole process is very hot and requires manual speed, it is recommended to prepare the ingredients in advance to avoid rushing.
2. Wash the vegetable seasonings and control the water. After the squid rings are thawed, rinse them with warm water and rub off the mucous membranes on the skin surface for later use.
3. Shred the onion and divide it into two parts. One small part is used to choke the pan, and the other part is used for seasoning. Cut the tomatoes into cubes and chop other ingredients for later use.
4. Wash the colored peppers, remove the colored pepper seeds, and cut into strips for later use.
5. Heat water in a pan and add cooking wine. Just open the water, add green onion leaves and ginger
6. Dip the squid ring in water for 5 minutes, remove and drain for later use
7. In another oil pan, add Chaotian pepper and stir-fry until the spiciness overflows, remove it and discard it (if you like spicy food, you can stir-fry for a while, or save it for a while)
8. Scallion, ginger, garlic and stir-fry in a pot
9. Add tomatoes and fry to form a sauce
10. Pour in the squid rings and stir fry. When the squid rings shrink, add a spoonful of cooking wine and a spoonful of mushroom soy sauce for color and seasoning
11. When the squid rings are almost colored and coated, add onions to adjust the taste
12. It's basically cooked at this time, take it out and put it in a bowl
13. Fry the fragrant colored peppers in a separate pot, pour in the squid rings and fry until evenly, add salt to taste
14. Boil the lettuce with the water from the squid rings before, sprinkle a layer of salt on the bottom of the pan, and add a few drops of sesame oil to taste
15. Put the fried squid rings and colored peppers on the plate
16. Sprinkle a small handful of coriander and it's done
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