Because it is delicious, because my head is not reliable, even things that I have done will be forgotten, so I made up for this recipe before forgetting, I am very sorry that there is no step map.
The squid is cleaned to the black membrane and the excess water is removed. The release of the wine is marinated for more than one hour. (If the squid is too big to put on the baking tray, the squid head can be separated from the body, so that it can be used when filling rice.)
Cooked rice is turned over with a spatula, carrots and green peppers are diced, and the onion ginger is minced. Pour the cooking oil in the pot. After the oil is hot, put the onion and ginger at the end of the pot. Add the minced meat to the discoloration. Put the carrot and green pepper and stir fry for a while. Add the wine and stir fry the oil twice, pour the prepared rice, add a little salt to taste, stir well with the carrot green pepper diced.
Put the fried rice in a small spoon and pour it into the squid tube. (Appropriate pressure can be used. When the rice is too loose, it will spread out. When it is too tight, it will burst.) Do not fill the rice completely. Leave room for the seal. Use two toothpicks like sutures. Just fix the seal.
Preheat the oven for 200 minutes for 10 minutes and put tin foil on the baking tray. Place the filled squid on the baking sheet, cover the small and thin areas such as the squid tentacles and tail with tin foil, prevent the baking paste and put it in the oven for 200 minutes for baking.
Cooking wine, soy sauce, fuel consumption, a small spoonful of white sugar pork sauce, a small bowl of water, pour into the pot, open the fire with a spoon to stir until the sugar melts, pour the grilled squid together with the soup during the baking process into the pot In the middle, the small and medium-sized fire slowly simmered until the broth became thicker and thicker. (Most of the broth is less than the broth, and the soup can be poured onto the squid with a spoon. Repeatedly, the squid can be better colored.)
After the pan is over, pour the remaining soup on the squid and slice it to enjoy.
It looks like a deep sea torpedo when it is not cut.