01 Ingredients squid 500 grams. Ingredients lean pork 160 grams, 35 grams of astragalus, white peony 10 grams. Seasoning garlic, ginger, onion, salt, soy sauce, sesame oil, cooking wine, soaked pepper, seafood sauce.
02 Make the squid cut off the internal organs, remove the scales, sputum, rinse, and cut 3~4 knives on both sides of the fish back;
03 The scutellaria and sorghum are ground into fine powder, and mixed with salt, and smeared on the fish for use. Wash the pork and knead it into a large mung bean; soak the pepper to the stalk and cut into seeds; ginger, onion, garlic
04 Put the wok on the fire and put it into the lard until it is ripe. Add the squid and fry it.
05 After the diced diced crispy, add the chili, ginger, onion, garlic and stir-fry, under the soy sauce, cooking wine, seafood sauce, fried squid, water, use simmer for about 15 minutes, turn over and cook until the juice is dry.