Full of color and fragrance
by Teacher Kong teaches cooking 【Official Certified Master of Bean Fruit Cuisine】
Tenderloin 250 g
300 g of squid
Potatoes 100 g
50 g carrots
100 g leeks
Lilies 50 g
2 tbsp glycol soy sauce
Cooking wine to taste
1: Wash and cut the leeks into sections, peel and slice the carrots.
2: Peel and slice the potatoes, add a spoonful of salt to a bowl of water, soak the potatoes in water and set aside. (This is not only less prone to blackening, but also adds toughness to it.) ）
3: Peel the lilies, remove the black part, rinse and put them in water to set aside.
4: Cut the tenderloin into thin slices and set aside.
5: Bring the right amount of water to a boil in the pot, put in the cooking wine, pour the squid blanched water and fish out, drain and set aside.
6: Heat the oil in the pan and sauté the sliced meat until it turns white.
7: Add squid and stir-fry.
8: Add 1 tbsp of mandarin soy sauce and stir-fry over high heat. (Squid is easy to fry, so it's necessary to stir-fry over high heat to keep the squid tender.) ）
9: Pour in the potato chips, carrot slices and lilies.
10: Add another spoonful of Swastika soy sauce and stir-fry well, then cook for another 3 minutes. (Swastika soy sauce is salty, so you don't need to add salt.) ）
11: Finally, add the leeks and stir-fry to get out of the pot.
12. Plate and enjoy the delicious food
tips 1 / Blanching squid in advance can be a good way to remove the fishy smell. 2 / If you are not accustomed to the bitter taste of lilies, you can soak some brine, let it warm and put the lilies in and soak it.
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