1. Wash the squid, remove the bones, tear off the surface film, and cut a flower knife.
2. Pour clean water in the pot, put ginger, add cooking wine, blanch the cut squid rolls.
3. Turn on high heat, stir the pepper, remove the pepper, add the ginger slices and stir-fry the red pepper, stir-fry the celery after the red pepper has the spiciness, add thirteen incense and soy sauce to extract the flavor.
4. Stir the blanched squid rolls in the pan, add the cooking wine and rice vinegar to remove the fishy and freshness, and continue to stir fry.
5. When the spiciness and flavor are wrapped in the squid roll, add a little white pepper and oyster sauce.
Tips:When blanching the squid, the water temperature should not be too high. The heat is best around 60 degrees. When frying this dish, stir fry the whole process quickly.
