My family especially likes to eat squid. If he rarely goes to the kitchen for many years, he will cook squid as long as he cooks, but the total number of cooking is no more than 5 times, and the taste is not bad. Today, he said that this season is a good time to eat squid. My chef decided to give him one time (I have a feeling of squid, I have never done squid). The chef has taken his own experience and is very proud of his long-standing reputation.
The linseed oil is heated and placed in a cleaned section and stir-fried until whitened. Shovel the loading tray.
Add linseed oil to the pan. Add the bean paste to the ginger slices and stir fry a few times. Then add a few sections of peppercorns and continue to stir fry. After the aroma is strong, put it into the clams and continue to stir fry.
Join the soy sauce and continue to stir fry for a while. Add some water and add soy sauce, cover and cook for a while.
Put in the cucumber strip and burn until the cucumber is broken. Add salt, the rest of the onion festival, stuffy for a while. Take the pot and hold the plate. You're done.