Recipe: 40g of five-spice powder, 30g of cumin powder, chili powder, pepper powder, 25g of monosodium glutamate (MSG), 15g of refined salt, 2g of Super Fresh Taste King, 20g of ginger, 20g of garlic, 4g of sugar, moderate amount of cooking wine, 80g of cornstarch, 100g of onion.
Marination: the squid will be divided into a length of 3-5 centimeters long, 1.5 centimeters wide, and 0.8 centimeters thick by a knife. 1.5 centimeters wide, 0.8 centimeters thick rectangular strip, into the above ingredients and mix well, marinate for about 20 minutes.
Threading: Use bamboo skewers to thread the marinated squid strips into skewers, and make sure that the skewers are uniform in size; the bamboo skewers should be threaded from the middle of the squid blocks, and the bamboo skewers should be threaded horizontally when threading the squid whiskers.
Roasted: put the iron plate on the stove hot, with a row of brush on the iron plate evenly brushed with a layer of vegetable oil, the onion cut into small uniform particles on the iron plate to fry out the flavor, and then put the squid skewers on the iron plate for roasting, in the roasting process should always pay attention to adjust the size of the fire, and constantly brushing the oil, turning, so as not to bake paste, in the process of roasting should be sprinkled with an appropriate amount of squid on the surface of the Sprinkle the surface of the squid with an appropriate amount of five-spice powder, cumin powder, chili powder, pepper powder. After grilling, brush the surface of the squid with a layer of floating sauce and serve.
Peixiang sauce modulation: 1, ingredients: 500g of pickled peppers, sesame paste 150g, peanut butter 200g, chili oil 40g, garlic 100g, pepper powder 30g, 80g of monosodium glutamate (MSG), super flavor king 10g, chicken 100g, 20g of sugar, 40g of refined salt. 2, first pickled peppers finely chopped, garlic kernel mashed. 3, with a porcelain container into the sesame paste, peanut butter, chili oil, garlic, pepper, super flavor king, chicken essence, sugar, refined salt and mix well. 4, the vegetable oil burned to eight mature into the pickled pepper finely chopped fried incense, and then poured into the porcelain just seasoned material, stirring evenly covered, let it cool down and then taste it, if salty put a little sugar, monosodium glutamate, light add a little salt that is into the floating sauce.