1. Required tools:

A round iron plate with a thickness of 3 to 5 mm and a diameter of about 30 cm. The surface is smooth and flat. Two handles can be welded to the edge of the iron plate. , to facilitate the operation of the stove (a three-core coal stove has a large heating area and uniform firepower. For the convenience of operation, liquefied gas can also be used), a shovel and a brush.

2. Selection of materials:

Squid should be of good quality, free of rot, complete in appearance and fresh in color.

3. Recipe: (Take 2 kilograms of squid as an example)

40g five-spice powder, 30g cumin powder, appropriate amount of chili powder, appropriate amount of pepper powder, 25g MSG, 15g refined salt, super 2g of Umami King, 20g of ginger, 20g of minced garlic, 3g of sugar, appropriate amount of cooking wine, 80g of starch, and 100g of onion.

4. Pickling:

Divide the squid into rectangular strips that are 3 to 5 cm long, about 1.5 cm wide, and about 0.8 cm thick. Add the above ingredients and mix well. , marinate for about 20 minutes.

5. Threading the skewers:

Use bamboo skewers to thread the marinated squid pieces into skewers. The skewers should be uniform in size. When threading the squid pieces, the bamboo skewers should start from the squid. The middle of the block should be inserted vertically. When threading the squid tentacles, the bamboo skewer should be inserted horizontally.

6. Grilling

Place the iron plate on the stove to heat it up, use a brush to evenly apply a layer of vegetable oil on the iron plate, and cut the onions into uniform small pieces. Put the granulated squid on the iron plate and fry until fragrant. Place the threaded squid skewers on the iron plate for grilling. During the grilling process, you should always pay attention to adjusting the firepower, and constantly brush with oil and turn over to avoid grilling. During the grilling process, an appropriate amount of five-spice powder, cumin powder, chili powder, and Sichuan pepper powder should be applied to the surface of the squid. After the grilled squid is cooked, brush a layer of fragrant sauce on the surface and then eat.

7. Preparation of Piaoxiang Sauce

1. Ingredients: 500g pickled pepper, 150g sesame paste, 200g peanut butter, 40g chili oil, 100g garlic kernels, 30g pepper powder, 80g MSG, 10g Super Umami King, 100g chicken essence, 20g sugar, 40g refined salt.

2. First chop the pickled peppers finely, peel and mash the garlic cloves.

3． Use a porcelain vessel to put sesame paste, peanut butter, chili sauce, garlic kernels, pepper powder, super umami king, chicken essence, white sugar, refined salt, etc. and mix well. ’

4. Heat the vegetable oil until it is eighty-cooked, add finely chopped pickled peppers and fry until fragrant, then pour it into the porcelain mixture, cover it, let it cool and then taste it. If it is done, add some sugar and MSG. If it is light, add a little more. Salt to make the fragrant sauce.