Kombu three-cup squid

Overview

Seafood is not only delicious when boiled

Remove the internal organs, film and cut the squid into sections and blanch
Crush and slice the ginger, cut off the stems of the garlic, and slice the peppers.
Heat sesame oil in a pan, add garlic, ginger, rock sugar and chili
After the aroma explodes, add kelp powder
When there is not much oil, tilt the pot so that the spices are completely soaked, and slowly sauté over low heat until fragrant. After the sautéing is completed, add the squid and stir-fry over high heat. When the squid changes color, add the oil and stir-fry.
Fry for a while until the squid turns into squid flowers and you are ready to plate it
Done
Take a look at the detailed picture