The sour bamboo shoots, pickled peppers, ginger and squid in Guilin are a wonderful experience. After the spicy taste, the squid is fresh and fragrant.
After the squid is washed, cut it into two pieces from the middle and marinate it with white pepper and flower bud for 5 minutes.
Put in boiling water, simmer for 1 minute, pick up, drain and drain
Pour the appropriate amount of vegetable oil into the wok. When it is hot, it will be poured into the squid and the rooted pepper.
Refill the oil in the pot, add the pickled pepper, onion, ginger, garlic and stir-fry the red oil.
Then celery, stir fry twice
Finally pour the squid and pepper before stir
Join the flower carving
Stir in water starch and fry thick. Add the right amount of chicken essence after turning off the fire.
1, cleaning the squid, need to remove the eyes and cartilage. 2, before boiling, boiled with boiling water, can make the squid taste more crisp and tender, and at the same time set a certain role. 3, 汆 hot ink fish pay attention to grasp the time, so as not to get old meat. 4, if there is no sour bamboo shoots can not let go. No pickled peppers can be replaced with dried chilies. 5, sour bamboo shoots, pickled peppers with a certain salty taste, salt should be placed less or not. 6, the taste of sour bamboo shoots is not everyone's adaptation, consider as appropriate.