! u1 e0 ]4 M9 F* U& _5.39.217.76METHOD$ O+ G' {7 y! k+ z6 f9 o% P; ^
1. Rinse the squids, score into florets. Then, blanch into boiling water for a while. Remove and drain. " m/ l6 |2 Z) i9 |* h: S2. Heat up 3 tbsp oil in a preheated wok, stir-fry the rest of the ingredients over slow heat until aromatic. ' r8 L% V& F8 X' ~$ C3. Add in seasoning mixture, 4 tbsp water and squid. Stirring over high heat for a while. Dish up and serve. 3 b* W4 k0 ]( {+ z; U% dtvb now,tvbnow,bttvb 8 R/ y" d( i' c: }& V `& Y/ ]公仔箱論壇