* b1 F+ t. s6 N6 ~0 [2 Q+ a% S* uMETHOD ) L# I: D" r- b: Y; O1. Rinse the squids, score into florets. Then, blanch into boiling water for a while. Remove and drain.5.39.217.765 @" |$ {6 M' Q$ E. `, @
2. Heat up 3 tbsp oil in a preheated wok, stir-fry the rest of the ingredients over slow heat until aromatic.5.39.217.76: ?. ^% Y' o# `) r, M7 c
3. Add in seasoning mixture, 4 tbsp water and squid. Stirring over high heat for a while. Dish up and serve.6 z3 `! p- A2 l! w# G