1, take out the frozen squid and soak it in cold water. You can add some white vinegar to the water to remove the fishy smell, and then remove the internal organs and skins after the squid is thawed. Gutting is understandable to many people, but the steps of skinning are often ignored. You know, the skin of frozen squid is very fishy, so you have to tear it off.

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2. Put the cleaned squid in a small basin, sprinkle appropriate amount of fine salt and rub it repeatedly, which is also a key step to remove the fishy smell and peculiar smell of frozen squid. After rubbing it, rinse it with clear water to prepare for blanching.

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3. After the above two steps, the fishy smell and peculiar smell of frozen squid are basically gone, but it will be more perfect if it is blanched again. The correct way to blanch the squid in the pot is to put the squid after the water is boiled, blanch it for 20 seconds, and then use it to make various dishes.

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Edible tip: Squid should be cooked and thoroughly cooked before eating, because there is a polypeptide component in fresh squid, which will lead to intestinal dyskinesia if eaten without thorough cooking. Aquatic products such as squid are cold in nature, and people with spleen and stomach deficiency should eat less. Squid contains more cholesterol, so patients with cardiovascular diseases and liver diseases such as hyperlipidemia, hypercholesterolemia and arteriosclerosis should eat carefully. Squid is a hair product, and people suffering from eczema, urticaria and other diseases should not eat it. Usage: 30 ~ 50g each time.