I defrosted the frozen squid ring in the refrigerator and washed it slightly. If you don't have squid rings, you can cut them into long pieces and boil them down.

It was returned from the microwave for two minutes. If you season the squid right away and boil it down, a lot of water comes out. I'm going to cook it beforehand, drain it, and cook it in the sauce.

If you cook it in the microwave for too long, the squid becomes tough. It's soft if you cook it until it's slightly cooked.Add or subtract time little by little depending on the type of microwave. It's okay if it's a little undercooked. I'll cook it again later.

I put 1/2 cup of water, soy sauce, ginger wine in a saucepan and cut dried peppers, kelp, and garlic into pieces and boiled them. When the sauce starts to boil. Remove the kelp, boil it for about 5 minutes, and then remove the dried peppers.

Add 2 spents of oligosaccharide, 0.5 spents of sugar, and a little pepper to the boiling soy sauce and simmer until the soup is almost sticky like taffy.

Add the small pieces of Cheongyang chili pepper and squid and stir-fry them for a while. Don't boil the squid too long in the sauce. It's tough. And it's good to make it sweet with oligosaccharide or starch syrup. If you add a lot of sugar and boil it down for a long time, it cools down and becomes hard. If you rummage the rest in the sauce a few times, the color turns brown to look appetizing.