Dried squid is a common home-cooked dish. It is simple to make and tastes very delicious. Whether it's a meal or a single tasting, it's delicious.
Fish scales, internal organs. Wash the salt and cooking wine on the code.
Onions, ginger, garlic and minced spare. The ratio of garlic to ginger is 2:1. Onions are free.
Hot pot, oil. Use a medium heat to fry the fish on both sides and the color is golden. Take out the spare.
Put the ginger and garlic into the pot and fry the leftover oil, and put a spoonful of Pixian bean water to taste.
Stir-fry the savory and add sweet and sour vinegar. If you like to eat sweet, you can put more sugar.
Put the fried fish into the pan and burn it.
Put the pan on the plate and sprinkle with chopped green onion.
Before the squid is placed in the pot, people often forget to scrape the scales and laparotomy to remove the dirt, but rarely remove the throat teeth (the teeth located in the throat of the sputum). The squid, especially when it is stewed and braised, The taste of the soup is not good, and some of the mud is heavier. Therefore, it is best to remove the throat tooth before the squid is placed in the pot.