1. Clean the squid, cut the squid body into circles and cut the squid tentacles In strips.Wash the cowpeas and break them into segments with your hands; wash the lotus roots, peel them and cut them into thin slices, and soak them in water dripping with white vinegar to avoid discoloration; wash and remove the stems of the shiitake mushrooms and slice them into thin slices.

2.Cut green onion into white segments, dice garlic, ginger and pepper and set aside; chop Pixian bean paste Crush it finely, soak the tempeh in water until soft and chop it into small pieces.

3. Turn off the water boiler and quickly put the squid rings into the hot water.When the squid rings change color, remove and drain.Set aside.

4.Put the vegetables into the boiling water, add a little salt and oil to the water, and cook for two seconds Remove and drain after three minutes.

5. Add oil to the pot, warm the oil and roast the pepper until fragrant, then add the ginger one after another Stir-fry minced garlic, green onions and diced chili until fragrant.

6. Add bean paste and black bean paste and stir-fry the red oil.You can add a tablespoon of cooking wine here to make the sauce moist and bubbling.

7. Add squid rings and vegetables and stir-fry so that the sauce evenly coats the ingredients.

8. Season with light soy sauce, add sugar, and add a little salt as appropriate.Then add half a bowl of water and mix well.

9. Pour all the ingredients into the casserole, slowly reduce the juice over low heat, and add a little Flip a few times to add flavor to the squid and vegetables, then drizzle some sesame oil on it.

10.Picture of the finished product.