STEP 1/13
Put the pack back in boiling water and boil it for about 10 minutes to make the broth.
STEP 2/13
Cut vegetables such as zucchini, carrots, onions into bite-size pieces. Wash bean sprouts, prepare a handful, and chop garlic.
STEP 3/13
Wash the squid clean and turn it upside down to make cuts inside the squid.
STEP 4/13
Cut it into bite-size pieces.
STEP 5/13
Put 2 to 3 spoons of cooking oil in a pot and stir-fry sliced green onions and minced garlic so that they do not burn over low heat.
STEP 6/13
Add 2 spoons of red pepper powder and stir-fry it over low heat for 2 to 3 minutes.
STEP 7/13
Put the squid here and 2 spoons of cooking wine.
STEP 8/13
Stir-fry the squid over medium heat and when it is cooked to a certain extent, add the sliced vegetables and stir-fry.
STEP 9/13
Stir-fry the vegetables until they are half cooked.
STEP 10/13
Add 1.5 spoonfuls of thick soy sauce and 1.5 spoonfuls of oyster sauce and stir-fry them to mix well with pepper.
STEP 11/13
Pour 5 to 6 cups of anchovy stock into the boiling paper cup and bring to a boil.
STEP 12/13
When it boils up, add bean sprouts and Cheongyang red pepper and boil it.