Ingredients: 400g squid, 50g green pepper and 50g red pepper.

Seasoning: cooking oil, chives, salt, soy sauce, ginger.

Method: firstly, clean the squid, cut it into pieces, then take it out of the pot, add clear water into the pot, put it into the pot after boiling with fire, and keep it boiling for about 1-2 minutes, then take it out, rinse it with clear water and drain the water for later use.

While preparing squid, cut green pepper and red pepper into filaments for later use; Cut onion into chopped green onion and ginger into Jiang Mo. Heat another pan, cool it with oil, add chopped green onion and Jiang Mo, stir-fry until fragrant, then add drained squid, stir-fry for a while with strong fire, then add light soy sauce, add green pepper and red pepper, continue to stir-fry for a while, then add salt, stir-fry evenly and take out the pan.

Efficacy: As a common seafood, squid is rich in various amino acids and protein, which is easily absorbed by human body. In addition, squid also contains a special substance called taurine, which can effectively lower human cholesterol and has the effects of protecting eyesight and nourishing and protecting liver. Pepper is rich in vitamins. Regular consumption of pepper can effectively enhance the body's resistance, and it also has the effect of losing weight.

Tip: This method of frying squid with Zhong Qinghong pepper is very simple and quick, and the main attention is the treatment of squid. Generally, squid needs boiling water to cook, and the key to cooking squid is to make it roll quickly in the pot. In addition, squid should be washed with cold water immediately after blanching. The main purpose of this is to make the squid accept the stimulation of sudden heat and sudden cold, so that the squid can eat more gluten.