材料
新鮮魷魚半斤
甜西椒2個
蝦醬1湯匙
蒜肉3粒
紹酒2茶匙

献汁
糖1/3茶匙
粟粉1茶匙
調匀

做法
01 魷魚撕去薄膜，洗淨，抹乾水分，?花，切塊，飛水，瀝乾水分。
02 甜椒開邊、去籽，洗凈切塊。
03 燒熱鑊下油1湯匙，下蒜肉爆香，加入魷魚、蝦醬，灒酒，炒勻，加入甜椒炒片刻，最後下獻汁至濃稠。

Q:為何魷魚須?花？
A:花可令魷魚容易熟透，而且更爽脆。

Ingredients
300g fresh squids
2 bell peppers
1 tbs fermented shrimp paste
3 cloves garlic
2 tsp Shaoxing wine

Thickening Glaze
1/3 tsp sugar
1 tsp cornstarch
3 tbsps water
Mixed well

Method
01 Tear the purple sheath off the squids. Rinse and wipe dry.Make light crisscross incision on the inside of the squid. Cut into pieces and blanch them in boiling water briefly. Drain well.
02 cut the bell peppers into halves and seed them. Rinse and cut into pieces.
03 Heat a wok and put in 1 tbsp of oil. Stir fry garlic until fragrant.Add squids, fermented shrimp paste and Shaoxing wine. Stir welL. Put in the bell peppers and stir further. Pour in the thickening glaze at last and cook until it thickens.Serve.

Q:Why do you make crisscross incisions on the squids?
A:The crisscross incisions not only are pleasing to the eyes,but also make the squid cook faster and retain their crunchy texture.