How to fry Squid and sixtieth
Preparation materials: sixties, squid, ginger, garlic, green onions, onions, chicken essence, salt, cucumber, celery, beer, watercress, oyster sauce, red pepper, chili.
The sixties should be blanched and cleaned, and the squid should be blanched and replaced with a knife.
Cut cucumber and celery into small strips, cut garlic cloves in half, slice ginger, cut green onions into small pieces, and cut onions into strips.
Heat up the pot and fry the fried squid for about 1 minute.
After removing the squid, there is no need to change the oil, just add the watercress and stir fry until fragrant.
The practice of squid sixtieth:
1. Preparation materials: 1000 grams of the sixties, 300 grams of squid, 5 slices of ginger, 5 cloves of garlic, half a green onion, half an onion, 15 grams of chicken essence, 1 teaspoon of salt, half a cucumber, two celery, 100 ml of beer, 20 grams of watercress, 30 grams of oyster sauce, 30 grams of red pepper, and 100 grams of red pepper.
2. Blanch the sixties and wash them. The squid must be blanched and changed into a knife.
3. Cut the cucumber into small strips and celery into small strips. Cut the garlic clove in half, slice ginger, cut green onion into small pieces, and cut onion into strips.
4. Raise the pot and cook oil, first fry the fried squid for about 1 minute.
5. After removing the squid, you don't need to change the oil, directly sauté the Pixian Douban until fragrant.
6. Add the sixties and squid, and stir fry for about 2 minutes.
7. Add ginger, garlic, and green onions, and stir-fry for about 1 minute.
8. Add the pepper and chili and stir-fry for about 3 minutes on high heat.
9. Add beer, chicken essence, salt, and oyster sauce, and stir-fry until the beer is dry.
10. Add the side dishes and stir fry for about 3 minutes until the dishes are delicious.
