Tools/Materials: 2 squid, 1 egg, 80g starch, 50g bread crumbs, 3g salt and 3g pepper.

1, fresh squid viscera and black skin, washed and cut into rings with a knife for later use.

2. Take corn starch, add half a bowl of water and stir well.

3. Add salt and pepper to the squid rings and marinate for 15 minutes.

4. Wrap the pickled squid ring with a layer of egg liquid, and then dip it into the bread crumbs.

5. Cook the hot oil in the pot until 5 layers are cooked, put it in the squid ring, fry it on medium and small fire until the surface is golden, remove it and drain it.