Squid in stone pot

Overview

Yesterday, a WeChat friend sent a picture to Cai Caiwu, saying that there are five kinds of meanest people in the world, and Cai Caiwu was definitely one of them. For me, who doesn’t gain weight no matter how much I eat, it’s also a worry. When it's windy, you can only hide behind big people. If you can't, you can only hug the telephone pole (it turns out that this is how the telephone pole came to be). In order to give those fat girls some peace of mind, I can only say how good it is to be fat. A broad heart and a fat body are the beauty that symbolizes the times in the Tang Dynasty. Well, fat and thin are concepts in the dualistic world. Beauty, ugliness, fatness and thinness, height and shortness are just definitions given by people, which are meaningless, because beauty is in the eye of the beholder. No matter what, when you find your soul mate in life, it doesn’t matter what you look like, you will be the most beautiful god in his world. Healthy, fat or thin as long as you are healthy. One sentence I particularly like is: The body feels great and the food tastes delicious. As long as you have a good appetite, you can eat whatever you want. It is both the freedom of the body and the freedom of the mind. Today’s stone pot squid dish is salty and slightly spicy. The squid is fresh and fragrant, and the lotus root strips are crispy. The hot stone pot makes the tongue feel like it is rolling in the blue sea.

Tags

• hot dishes
• home cooking
• green chili
• light soy sauce
• lotus root
• onions
• oyster sauce
• secret red oil
• squid tentacles
• two gold bar chili
• white sugar
• red pepper
• salt

Ingredients

Steps

1. 1 Prepare the raw materials in advance

   

2. 2 Clean the squid and cut it into 5-6 cm long sections; cut the green pepper and red pepper into rolling blades; cut the onion into small pieces; cut the lotus root into strips; cut the green onion into 3-4 cm long sections and set aside for later use

   

3. 3 Put appropriate amount of oyster sauce, light soy sauce, sugar and salt into a bowl to make a sauce

   

4. 4 Put the squid tentacles and lotus root strips into the pot and blanch them in water, drain and set aside

   

5. 5 Pour oil into the pot and heat it up, add dried chili peppers, green and red chili pepper cubes, and onion cubes and sauté until fragrant

   

6. 6 After sautéing the auxiliary ingredients in the pot, add the lotus root strips, squid tentacles and the prepared sauce and stir-fry over high heat

   

7. 7 Finally, before serving, add the green onions and secret red oil, and put them into the stone pot that has been heated in advance