The squid is washed clean, the surface film is removed, and the silk is cut into silk. The shape of the squid can be cut at random, strips, knives for making squid rolls, or cut squid rings. The rolls in the photo should be cut vertically and fried. The water is the result of this roll up. Slice the onion and green pepper; the onion ginger garlic is ready for use.
Inject a proper amount of water into the pot, add a few drops of cooking wine, or put a few slices of ginger and shallots. After boiling, add the chopped squid and simmer it quickly to remove the astringency, then pick up the dried water. (The time of the squid must not be too long, and the color can be picked up.)
Pour the oil into the wok. After the heat is cooked, add the onion, ginger and minced garlic and stir-fry the aroma. Then add the onion pieces and continue to saute the sauté. Then add the squid and simmer into the Korean chili sauce and stir fry. Evenly, add salt, sugar, soy sauce, chicken powder, and finally put in green pepper pieces, stir fry evenly, and finally sprinkle some cooked sesame seeds to make a pot.
Korean hot sauce is not very spicy, if you don't feel addicted, you can add a few dried peppers yourself~