Home-style stir-fry—squid with chives

Overview

Don't fry this dish for too long. Add the squid as soon as the leeks wilt in the pot, because whether it is leeks or squid, frying them for a long time will make them old, and the leeks will become a little stuffy, while the squid itself is cooked after blanching. Therefore, the frying speed must be fast, and the time for all ingredients in the pot should not exceed two or three minutes, which is enough!

Tags

• hot dishes
• chicken essence
• chives
• squid
• green pepper
• red pepper
• salt
• sesame oil
• soy sauce

Ingredients

Steps

1. 1 Wash the leeks, soak them in light salt water for a quarter of an hour, then take them out and drain them and cut them into small pieces; wash the colored peppers and cut them into thin strips; tear off the fascia of the squid to remove impurities, rinse it with water and cut it into thin strips.

   

2. 2 Put water in the pot and boil it. After the water boils, add the squid and blanch it.

   

3. 3 As soon as the squid in the pot is rolled up, fish it out with a fishnet; rinse the squid under running water to make the squid more crispy.

   

4. 4 Heat the oil in the pot. When the oil is hot, add the minced garlic until fragrant.

   

5. 5 Add the leeks and color pepper shreds to the pot together and stir-fry.

   

6. 6 Add the shredded squid and stir-fry, then add a little salt to taste; turn off the heat and add a little MSG and sesame oil to season before taking it out of the pot.