STEP 1/11
Separate one raw squid with legs and body, and slightly cut the body diagonally.
STEP 2/11
Cut the body and legs into bite-size pieces.
STEP 3/11
Add 2 tablespoons of red pepper powder, 2.5 tablespoons of red pepper paste, 2 tablespoons of starch syrup, 1 tablespoons of oyster sauce, and 2 tablespoons of minced garlic. Mix well with squid and marinate in the refrigerator for 30 minutes to 1 hour.
STEP 4/11
Add 5 tablespoons of oil, 1 onion, a little bit of green onion, 1/4 cabbage, and vegetables to suit your taste.
STEP 5/11
Stir-fry 2 tablespoons of red pepper powder and 3 tablespoons of thick soy sauce on top of vegetables.
STEP 6/11
Put the aged squid over the stir-fried vegetables. Put 2 tablespoons of cooking wine on top of squid. Stir-fry within 5 minutes.
STEP 7/11
Turn off the heat, add half a tablespoon of sesame oil, and put one Cheongyang red pepper and chives (optional).
STEP 9/11
Sprinkle some sesame seeds as a finishing touch and you're done.
STEP 10/11
Put a fried egg on the rice.
STEP 11/11
If you put stir-fried squid on top, the squid rice is complete.
It is stir-fried squid that has a good texture of vegetables and squid and is good as a rice bowl.