Ingredients：

Fresh Squid                                                     2 pcs.

Chievs                                                              25 g

Mashed Garlic                                                 1 pcs

Xiao Hing Wine                                               1 tsp.

Viet Huong "Flying Lion" Fish Sauce          1 spoon

​

Seasoning：

Garlic (cut in dice)                                          2 pcs

Viet Huong "Flying Lion" Fish Sauce           1 spoon

Sugar                                                                  1 tsp.

Corn Starch                                                      1 tsp.

 

Steps：

1. Remove the squid skin. Wash and cut it into 1 piece. Trace squares mark on the squid, then cut in small pieces.

2. Add seasoning in squid and marinate for 15 minutes. Cut off the last part of chives, chop in parts and wash.

3. Heat the pan with oil, sauté the mashed garlic until fragrant. Quick fry the chives for 1 minute. Pick up and rest.

4. Add oil on the same pan. Fry the squid with garlic until the squid roll up. Add Xiao Hing Wine and Viet Huong "Flying Lion" Fish Sauce. Add back the chives and mix well. 

5. Cover the pan and sit for 30 seconds and DONE!

 

Warm Reminder：

1. The Viet Huong Fish Huong could raise the fresh of the squid.

2. Do not over cook the squid.