Curry chili fried squid

+ + + Raw Materials + + +

- 500 grams of fresh squid.

- 100 grams of spicy curry pastes

- 2 tablespoons oyster sauce

- 1 tablespoon soy sauce

- 1 teaspoon sugar

- Two slices of lentils.

- A handful of basil.

- 2-3 sliced red peppers

- 3-4 ripped bergamot leaves

- 3-4 alley bergamot leaves

+ + + How to do + + +

- Take the squid and wash it and chevron the squid often and cut the squid into pieces and prepare it.

- Set the pan with a little oil. Lift it up and set it on fire. When the oil is hot, add the spicy curry sauce to the perfume and add the lentils to the sauté. Then add the squid meat. Stir it well.

The curry pepper should be tasted before cooking first every time, because if it is salty, it is difficult to solve the taste. And if it is stir fried and the curry pepper is too dry, add a little water to it.

- Seasoned with oyster sauce, soy sauce and granulated sugar. Stir it together. Taste as you like. Add ripped bergamot leaves, red pepper and basil. Stir well and turn off the light.

TIP: If one likes to taste, it can change from soy sauce to fish.

- Scoop the fried squid with curry peppers on a plate, sprinkled with alley bergamot leaves, dressed with a little more red peppers. That's all you can serve.

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