Necessary appliances: the iron plate is a circular iron plate with a thickness of 3 ~ 5 mm and a diameter of about 30cm. The surface is smooth and flat. Two handles can be welded to the edge of the iron plate to facilitate the operation of the furnace (the three-core coal stove has a large heating area and even firepower, and liquefied gas can also be used for easy operation), a shovel and a brush.

Material selection: squid with good quality, no rot, complete appearance and fresh color should be selected.

Formula: 20g of spiced powder, appropriate amount of pepper powder, 20g of monosodium glutamate, refined salt 15g, chicken essence 10g, 20g of garlic paste, 3g of sugar, appropriate amount of cooking wine and 60g of starch.

Pickling: Cut the squid into rectangular strips with a width of about 1.5cm and a thickness of about 0.8cm, add the above raw materials, stir evenly and marinate for about 20 minutes. When the squid is cooked, add a little cumin powder.

String: string the pickled squid slices with bamboo sticks, and the size of the string should be uniform. When wearing squid slices, the bamboo stick should be inserted vertically in the middle of squid slices, and when wearing squid whiskers, the bamboo stick should be vertical, which makes it look better.

[Roasting] Heat the iron plate on the stove, brush a layer of vegetable oil evenly on the iron plate with a row brush, cut the onion into small particles and fry them on the iron plate to make them fragrant, and roast the ground squid skewers on the iron plate.

During the baking process, we should always pay attention to adjusting the firepower, constantly brushing oil and turning over to avoid burning. In the process of roasting, appropriate amount of spiced powder, cumin powder, Chili powder and pepper powder should be removed from the surface of squid, and then a layer of fragrant sauce should be brushed before eating.

7. Preparation of aromatic sauce

Ingredients: 500g pickled pepper, 200g peanut butter, 40g chili oil, garlic kernel100g, 30g pepper powder, 80g monosodium glutamate, chicken essence100g, 20g sugar and 40g refined salt.

Chop pickled peppers, peel garlic cloves and mash. Add sesame sauce, peanut butter, Chili sauce, garlic, pepper powder, chicken essence, sugar, salt, etc. Put it in porcelain and stir well. Heat the vegetable oil to 80% maturity, add the fine pickled pepper and stir-fry until fragrant, then pour it into the prepared porcelain material and cover it.

Cover and let it cool before tasting. If it is done, add some sugar and monosodium glutamate, and add some salt to make a delicious sauce.

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