Spicy fried squid

Slice ginger and garlic, chop green onions, and slice carrots and peppers. Cut Thai pepper into rings. Prepare garlic chili sauce and Pixian bean paste.

Cut the squid in the middle and pull out the bones.

Cut the tail and body parts open and peel off the outer membrane. After tearing it off, both sides will be white.

The skin of the squid is facing down, and the inside is facing up. Do not cut it with the cutting knife. Then change the cutter into a rectangular piece.

Boil water in a pot. When the water boils, add 1 tablespoon of cooking wine, add in squid and scald until rolled, then remove and drain. No need to wait for the water to boil again. If you scald it for a long time, the meat will become old.

Heat 50% of the oil in the pot, add ginger, onion and garlic and saute until fragrant.

Add the peppers and carrots and stir-fry until the pepper skin is slightly wrinkled.

Add Pixian watercress and stir-fry until red oil comes out.

Add garlic chili sauce and Thai chili and stir-fry.

Pour in the squid roll, add 1 tablespoon of oyster sauce, 1 teaspoon of sugar and chicken powder, then add a little light soy sauce and a few drops of sesame oil and stir-fry evenly.

I added some cilantro after turning off the heat. Don’t let this go either.

That's OK. Since Pixian bean paste and garlic chili sauce are both salty, there is no need to add salt. Don’t put too much oyster sauce and light soy sauce.

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