# 🦑 sweet and sour ink😋

🛒 raw materials: (for 2-3 places)

300g fresh squid (striped chevrons and slices fit words)

150g pineapple, slice

1 head, diced.

½ red sweet peppers

½ green sweet peppers

1 tomato, slice.

1 tablespoon chopped garlic

2 tablespoons vegetable oil

Sweet and sour sauce garnish

3 tablespoons ketchup

1 ½ tablespoon granulated sugar

1 tablespoon fish sauce

1 tablespoon vinegar

3 tablespoons of water

👩‍🍳 how to do it:

Wash the squid clean. The chevrons are striped and cut into pieces.

Mix ketchup, sugar, fish sauce, vinegar and water. Stir well. Set aside.

Set the pan with oil. Use a central fire. Stir the garlic until fragrant.

Add the squid to sauté for 1-2 minutes. Enough to cook.

Add onions, sweet peppers and tomatoes. Stir them together.

Add the pineapple and pour the prepared sweet and sour sauce.

Stir for 1-2 minutes until the sauce is coated with all the raw materials.

Turn off the lights, scoop on a plate, and serve with hot beautiful rice.

💡 Tip: Don't stir the squid for too long, because it will be sticky. Use a strong light and stir it quickly to make the crisp ink meat rebound palatable. 🍽️🦑✨