 |
1. Peel 3 medium potatoes, boil them for 5-6 minutes and cut each in half. 2. Clean 1 squid, score the body and cut it into 2*5 cm pieces, and cut the legs into 5 cm lengths. 3. Bring 1 Tbsp each of rice wine and sugar, 2 1/2 Tbsp soy sauce and 1/2 cup anchovy broth to a boil in a pot, then add the squid and cook briefly over high heat. 4. Add another 2/3 cup anchovy broth to the liquid from step 3 along with 1 Tbsp sugar and 1/2 tsp salt, add the potatoes and simmer gently over low heat for about 20 minutes. 5. When the liquid has reduced a lot, add the squid and bell pepper cut into long strips, simmer, and serve in a bowl. |
