Recipe: Braised squid

Home Cooking Recipe: Braised squid

Ingredients:

Steps:

  1. Home Cooking Recipe: The fish is cleaned up, cut into sections, and dried until the skin is dry (the watermelon mother packs it up in the morning and then it is dry, and it is dry at noon). If it is too troublesome, you can use the kitchen paper to dry the skin, and the garlic and ginger. Chipping

    The fish is cleaned up, cut into sections, and dried until the skin is dry (the watermelon mother packs it up in the morning and then it is dry, and it is dry at noon). If it is too troublesome, you can use the kitchen paper to dry the skin, and the garlic and ginger. Chipping

  2. Home Cooking Recipe: Burn the oil in the pan and apply a thin dry starch on both sides of the fish.

    Burn the oil in the pan and apply a thin dry starch on both sides of the fish.

  3. Home Cooking Recipe: Fry in a frying pan, wait until the side is fried, then fry

    Fry in a frying pan, wait until the side is fried, then fry

  4. Home Cooking Recipe: This fried fish segment

    This fried fish segment

  5. Home Cooking Recipe: Leave a little oil in the pot, add the dried chili, pepper, minced garlic, ginger, stir-fry the scent, and then add the yam bean paste to stir the scent.

    Leave a little oil in the pot, add the dried chili, pepper, minced garlic, ginger, stir-fry the scent, and then add the yam bean paste to stir the scent.

  6. Home Cooking Recipe: Join the squid section and stir fry a few times

    Join the squid section and stir fry a few times

  7. Home Cooking Recipe: Add some water, pour a little bit of soy sauce, sugar, and simmer for 10 minutes in medium and small heat.

    Add some water, pour a little bit of soy sauce, sugar, and simmer for 10 minutes in medium and small heat.

  8. Home Cooking Recipe: You can get the dry juice from the fire.

    You can get the dry juice from the fire.

Tips:

1. Before the fish is fried, be sure to dry the water of the outer skin, whether it is drying or rubbing, otherwise it is necessary to stick the pan; 2, when frying the fish, you must first fry one side and then turn over, otherwise it is easy to stick the fish skin on the pot.


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