Material: 1 squid, 230g beef,

Accessories: 4 slices of ginger, 5 tablespoons of raw flour 1.5, half a spoonful of cooking wine, chicken soup 1 spoon, appropriate amount of cooking wine, appropriate amount of salt, and 0.2 tablespoons of soy sauce1.

Step 1: Remove the internal organs, eyes and teeth of squid. Wash and set aside.

Step 2: Chop beef and ginger.

Step 3: Add a tablespoon of cornstarch, 1/2 tablespoons of cooking wine, 1 tablespoon of soy sauce and a proper amount of salt, mix well, and straighten in one direction with chopsticks.

Step 4, the squid turns out the inner cloth and evenly spreads a thin layer of dry powder.

Step 5: Turn out the squid and add the beef stuffing. Seal it with a toothpick.

Step 6, the steamer is boiled, and the brewed squid and squid whiskers are put into a plate and steamed for 20 minutes.

Step 7, take out the squid and put it in a baking tray with tin foil. Brush the surface with oil and sprinkle salt evenly. Bake in the oven at 200 degrees 10 minute.

Step 8: Add a little raw flour, a little salt, a little sugar, a little black pepper and 1 tbsp chicken soup to the distilled water of the steamed squid dish, and take a little soy sauce to make a thick soup.

Step 9: Cut into wide sections, put them on a plate and pour in the soup.