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1
Wash the squid, shred the sauerkraut, and shred the green onion and ginger. -
2
Cut the body and head of the squid open. -
3
Put an appropriate amount of vegetable oil in the pot, sauté the onion and ginger until fragrant, add the pickled cabbage and stir-fry until soft. -
4
Add appropriate amount of light soy sauce and stir-fry for a while. -
5
Add appropriate amount of water and appropriate amount of salt and bring to a boil over high heat. -
6
Boil for three minutes and add the cut and washed squid. -
7
Bring to a boil over high heat until the squid changes color and the soup becomes rich, then turn off the heat and take out the pot. -
8
As shown in the finished product, you can add an appropriate amount of sesame oil for seasoning.