Boil the water, add onion ginger and a little yellow wine, wash the squid, put it in, turn it over a few times and put it in cold water immediately. At this time, the purple skin will be easily removed. Then cut into thick shreds and stir-fry with celery or pickles. They are all delicious.

If the squid is big, you can cut it first (don't cut off 2/3 of the meat), then cut it into cubes, then scald it into squid rolls with boiling water, and then fry celery and pickles, which is even better.

Of course, you can also cook squid barbecue (the same way as cuttlefish barbecue), and it will be more delicious if it is squid barbecue.

Sauté ed squid should be tender and roasted squid should be crisp.

I told you all the tricks of cooking squid. Hi! Extra points.

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