Pepper-cured pepperssquidThe ingredients: pepper-cured peppers, pickled ginger,mushrooms, dried chili peppers,moutain pepper,chili paste,salt,chicken essence,cooking wine,and scallions.Preparation for pepper-cured squid:1. Remove the skin from the squid and wash it clean.Cut it diagonally from the inside, then cut into small pieces every 5 sections.2. Finely chop the pepper-cured peppers, pickled ginger, scallions, garlic,

and coriander.

3. Boil water in a pot and cook the squid until it curls up; remove and drain.4. Heat oil in a wok to seven-tenths maturity (hot enough for your hand to feel the heat), then add the finely chopped pepper-cured peppers, pickled ginger, garlic and scallions, dried chili peppers, mountain pepper, and a tablespoon of chili paste; stir-fry over low heat until fragrant. Add the squid pieces, stir-fry until evenly colored, pour in cooking wine, a little salt, and chicken essence, then remove from heat.

5. Garnish with coriander for color and start cooking.Cilantro

3 Heat water in a pot and bring to a boil, then add squid rings and cook until they curl. Remove with a slotted spoon and drain.

4 Heat oil in a pot to seven-tenths done (hot enough to feel with your hand) then add diced pickled chili peppers, pickled ginger, minced garlic and onions, dried chilies, dried Sichuan peppercorns, and a tablespoon of doubanjiang. Cook over low heat until fragrant, then add the squid rings, stir-fry until evenly colored, pour in some cooking wine, a little salt, and chicken essence, then remove from heat.

5 Add cilantro to the squid for color coordination when cooking.