Black pepper squid
Overview
How to cook Black pepper squid at home
Tags
Ingredients
Steps
-
Two squids.
-
Remove inedible or unpalatable parts such as internal organs.
-
Tear off the film on the surface and cut off the fish teeth on the squid tentacles with scissors. It is best to tear off the skin on the squid tentacles. I tore off half of them. I thought it was too troublesome so I threw away all the remaining squid tentacles. It was a bit wasteful.
-
Cut the fish into small pieces.
-
With the knife and the chopping board at an angle of 60 degrees, with the inside of the fish facing up, make a cross cut; the squid must be cut in half, just don't cut it off.
-
Boil water in a pot over high heat, pour in the chicken and blanch until all rolled up, then pour it out, rinse with cold water, drain and set aside.
-
Slice the lettuce, cut the red and yellow peppers into diamond-shaped slices, cut two slices of ginger into mince, and slice the garlic cloves.
-
Heat oil in a wok, add ginger and garlic and saute until fragrant, add squid and stir-fry.
-
Stir-fry for a while, add lettuce slices, add one and a half spoonfuls of salt, stir-fry evenly.
-
Pour the chili into the pot and stir well.
-
Add some pepper and a spoonful of Lao Gan Ma flavored tempeh.
-
Take it out of the pot and let’s eat
