/ ~7 Q, Y1 @7 w- D2 q6 uMETHOD+ h( I6 z3 @# f7 x+ x
1. Rinse the squids, score into florets. Then, blanch into boiling water for a while. Remove and drain.& @+ t" F% y" P% g2 i6 ^ M
2. Heat up 3 tbsp oil in a preheated wok, stir-fry the rest of the ingredients over slow heat until aromatic. " Z7 G, b* e+ h% d+ |5 ntvb now,tvbnow,bttvb3. Add in seasoning mixture, 4 tbsp water and squid. Stirring over high heat for a while. Dish up and serve.; \* y+ R0 ]; o" b& A$ ~8 N
( H& \( n' F4 y" F- P( l% @7 G+ V