500g squid, half a spoonful of sesame, half a spoonful of Chili powder, half a spoonful of cumin and half a spoonful of cumin powder.

Pickled squid: a little ginger, one scoop of cooking oil, one scoop of cooking wine, two scoops of light soy sauce, one scoop of oyster sauce, one scoop of white pepper, two spicy powders, one scoop of sesame, one scoop of cumin, one scoop of cumin powder and one scoop of starch.

Steps:

1. Wash squid and cut into sections. If it is too thick, change the knife.

2. Pickling: shredded ginger+a spoonful of cooking oil+a spoonful of cooking wine+two spoons of soy sauce+a spoonful of oyster sauce+a spoonful of white pepper+two spoons of Chili powder+a spoonful of sesame+a spoonful of cumin powder+a spoonful of starch, and marinate for more than half an hour.

3. Spread tin foil on the air frying pan, put squid, bake at 180 degrees for 20 minutes, take out and sprinkle with Chili powder, cumin powder and sesame seeds, and mix well.