I have eaten a dish that I have eaten at a friend's house and fell in love with the salty and spicy soy sauce that is different from the bean paste. The meat quality of the squid has become more delicious. The soup is especially delicious. I will sort it out and share it with my parents.
Onions, garlic, millet peppers chopped, ginger slices spare.
Peel the tomatoes and cut into small pieces.
Clean the squid, gently pat the knife on the back, wipe the salt, sprinkle the appropriate amount of cooking wine, and marinate for 15 minutes.
Marinated fish, wipe off the water with a dry cloth, simmer on low heat until golden on both sides.
Add a small amount of oil to the wok, add the minced garlic, ginger, millet pepper and some diced green onion.
Then put in the tomatoes, put sugar and a small amount of water, and cover.
Until the tomatoes are soft, stir-fry the soup.
Add the fried squid and add some hot water along the pot. I added more water and prepared soup and rice. Then add the soy sauce. Stew for 5 minutes in medium heat. Finally, add balsamic vinegar, scallions, and turn off the heat after 10 seconds. (Leave a part of the diced green onion and use the squid after it is served.)
Come to a bowl of rice, hurry up!
1. You can taste the soup before the pan, add a little salt if it is not salty. 2. Mix rice with broth and mix with cold noodles are a good choice.