I made it according to my own thoughts, and it tastes very good. My mom said it is exactly the same as the outside! Still, I am a kitchen enthusiast, the amount of recipe materials will not be particularly accurate, so novices take a closer look at the recipes at the start, the veteran will follow the feelings, please read the recipe carefully, start to remember to upload,
I bought this squid, a box of about a dozen, and people cleaned up. I just need to unfreeze it and dismember it. It’s OK, it’s about cutting the head, separating it, and dividing it into a root. The small one is a group of two, then boil the water in the pot, put a few pieces of ginger, cooking wine, put the cuttlefish for a minute, fish, and cool the water three times, spare.
Peel the potatoes, cut the strips with a special knife, and look at the potatoes in the pictures. You can know that they are cut with a sickle, not afraid, cut into strips directly, put them in a boiling water pot, cook until cooked. Get up, soak in cold water for later use.
The onion is cut into square pieces, the garlic is slightly patted, the ginger is chopped and cut, the onion, the parsley is cut, and the pepper is cut.
Pot hot oil, 1.5 times more than usual cooking, oil cooked off, oil temperature drop, medium heat, add bean paste, stir-fry red oil, pour garlic, ginger, scallion, dried chili and peppercorns Stir-fry the scent, pour the cuttlefish, stir fry for a while, then add a little sugar, soy sauce, add the potato strips, add the onion, stir-fry the onion, add the white sesame, a cumin Powder, some chickens turn over and it's perfect! Don't use special fire, like my slow hand, just hit the fire.
1. Squid must use boiled water once again, so go! 2, I did not put salt throughout the whole process, because the watercress is salty enough, the amount of watercress is adjusted according to the saltiness, and the final taste of the finished product is light, and I like to add salt according to the taste! 3, please read the recipe carefully at the start