味菜鮮魷：

材料：
荷包魷2隻
鹹酸菜1包
豆豉2湯匙
蒜蓉1湯匙
辣椒仔2隻
甜椒1隻

處理：
1. 鹹酸菜，清水浸15分鐘。
2. 荷包魷，撕去表皮。
3. 魷魚嘴，除去牙齒。
4. 魷魚鬚，切細條。
5. 魷魚心，切開一舊舊。
6. 鹹酸菜，清水沖洗乾淨，揸乾水，切開一片片，放碗中。
7. 魷魚，廚紙索乾水。

烹調：
1. 鹹酸菜，中火白鑊烘乾。
2. 中火在鑊中燒熱油2湯匙。
3. 魷魚，加入生粉1湯匙，撈勻。
4. 放魷魚落鑊爆香。
5. 加入鹽半茶匙，炒勻，放上碟。
6. 中火在鑊中燒熱油1湯匙。
7. 轉中慢火，爆香蒜蓉、豆豉及辣椒絲。
8. 加入魷魚及鹹酸菜。
9. 加入鮑魚汁1湯匙。
10. 加入糖1茶匙，炒勻。
11. 加入甜椒（已切件）炒勻。
12. 上碟，可享用。

Squid with pickled mustard:

Ingredients:
Squid 2 Nos.
Pickled mustard 1 pack
Preserved beans 2 tbsp
Garlic sauce 1 tbsp
Red chili 2 Nos.
Bell pepper 1 No.

Preparation:
1. Pickled mustard, soak with tap water for 15 minutes.
2. Squid, remove the skin.
3. Mouth of squid, remove its teeth.
4. Tentacle of squid, thinly slice.
5. Middle of the squid, cut into small pieces.
6. Pickled mustard, rinse with tap water and squeeze. Slice it and put into a bowl.
7. Squid, dry with kitchen towel.

Steps:
1. Pickled mustard, fry with no oil in wok.
2. Heat up oil 2 tbsp at medium flame in wok.
3. Squid, mix well with tapioca starch 1 tbsp.
4. Fry the squid well in wok.
5. Add salt 0.5 tsp, fry well. Put on plate.
6. Heat up oil 1 tbsp at medium flame in wok.
7. Turn to medium~low flame, fry the garlic sauce, preserved beans and chili well.
8. Add squid and pickled mustard.
9. Add abalone sauce 1 tbsp.
10. Add sugar 1 tsp, fry well.
11. Add bell pepper (already cut into pieces), fry well.
12. Put on plate. Serve.

蝦醬鮮魷
https://youtu.be/C5PG9RnKQYM

毛豆鹹菜豆腐粒
https://youtu.be/uR9jB1LqfZI

百佳惠康急凍海產大比拼
https://youtu.be/Re4BXIusuiA

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