Stir-fried squid rings

Because the whole process of stir-frying requires quick hands, it is recommended to prepare the ingredients in advance to avoid being hasty.

Wash the vegetable seasonings and drain the water. Thaw the squid rings, rinse them with warm water and rub off the mucous membrane on the skin surface and set aside.

Cut the onion into two parts, one part for seasoning and the other part for seasoning. Cut tomatoes into cubes and chop other ingredients.

Wash the colored peppers, remove the seeds, and cut into strips for later use.

Heat a pot of water and add cooking wine. When the water is just boiling, add green onion leaves and ginger

Soak the squid rings in water for 5 minutes, remove and drain and set aside

In a separate pan, add Chaotian pepper and stir-fry until the spiciness overflows, take it out and throw it away (those who like spicy food can fry it for a while longer, or keep it without throwing it away)

Sauté onion, ginger and garlic until fragrant

Add tomatoes and stir-fry to form a sauce

Pour in the squid rings and stir-fry until the squid rings shrink. Add a spoonful of cooking wine and a spoonful of mushroom soy sauce for coloring and seasoning

When the squid rings are almost browned and battered, add onions to adjust the taste

At this point it is basically cooked, take it out and put it into a bowl and set aside

In a separate pot, stir-fry the bell pepper until fragrant, then add the squid rings and stir-fry until evenly distributed. Add salt to taste

Blanch the lettuce with the water used to fry the squid rings before, spread a layer of salt on the bottom of the plate, and season with a few drops of sesame oil

Put the fried squid rings and bell peppers on the plate

Sprinkle a handful of coriander and you’re done

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