; s/ ^3 Y# N3 c, D$ K: etvb now,tvbnow,bttvbMETHOD! e$ O1 C7 y" R* b# z
1. Rinse the squids, score into florets. Then, blanch into boiling water for a while. Remove and drain.tvb now,tvbnow,bttvb, M$ B# S* M% i4 q
2. Heat up 3 tbsp oil in a preheated wok, stir-fry the rest of the ingredients over slow heat until aromatic. ( r, X3 Q; h7 H# R% j& Stvb now,tvbnow,bttvb3. Add in seasoning mixture, 4 tbsp water and squid. Stirring over high heat for a while. Dish up and serve. / \9 G, E" n2 G$ y! U5.39.217.76/ t Y' x, ]+ p0 |+ w0 G