Stir-fried cabbage with fresh squid

Overview

How to cook Stir-fried cabbage with fresh squid at home

Process the squid. Remove the innards from the squid directly, clean the eyes and teeth of the squid, and scrape the tentacles with the back of a knife a few times to remove the hard shell. Remove bones from squid.
Cut the squid into two pieces and peel off the skin. Use a wheat ear knife from the inside (start from one corner of the squid and cut with a 45-degree diagonal knife at intervals of about 2-3 mm, and then cut with a straight knife at the same distance from the other end. The depth is about 3/5 of the squid slices). Cut into triangles. Cut the cabbage into slices with an oblique blade. Keep green and red peppers and fungus in pieces for later use
Marinate the cut cabbage slices with a little salt, rinse the cut squid slices with water, add the prepared seasoning and a little water to make a bowl of juice and set aside. Add water to the pot. When the water boils, pour the squid slices in for 20 seconds. Remove and drain the water. Blanch the prepared fungus and green and red peppers with the water used to blanch the squid and set aside.
Heat the cold oil in the pan, add chopped peppers and cabbage, stir-fry to release the moisture, then pour in the prepared squid, fungus, green and red peppers, pour the juice in the bowl, stir-fry for 20 seconds, then remove from the pan and serve.