家里就剩半只魷魚了，
量有點(diǎn)少，但是味道不錯(cuò)哦

用料

魷魚

1只

尖椒

1個(gè)

3片

大蔥

1小段

2-3瓣

生抽

2勺

料酒

1勺

孜然粉

2勺

半勺

爆炒魷魚的做法

1. 魷魚撕去黑膜，去骨去嘴，洗凈，魷魚須小吸盤也擼一擼，姜切片；蔥切段，蒜切末；辣椒切圈

1. 魷魚肚:先斜著劃（別太輕，也別太重，劃斷了也不好看）；均勻的劃完，反方向再劃一遍，形成均勻的網(wǎng)格狀；

1. 再切成塊（稍后遇熱會打卷）

1. 備好食材

1. 鍋里燒開水，放魷魚、1姜片，1勺料酒，燙20-30秒（微變色），撈出過涼水，瀝干

1. 起鍋燒油，油熱，全程大火，放蔥姜蒜爆香

1. 放辣椒，翻炒，加2勺生抽，翻炒；

1. 倒入焯好水的魷魚
2. https://weibo.com/ttarticle/p/show?id=2309405159909900812314
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1. 加半勺鹽、2大勺孜然粉，快速翻炒40-50秒

1. 出鍋