Put the remaining oil into the wok for heat transfer every time until several Lequi monomers are rolled on the top of the wok, with a thickness of 3 ~ 5 mm and a diameter of 30 cm, and the surface is smooth and flat. Two handles can be welded at the edge of the disc, and the furnace with convenient operation (liquefied gas can also be used in a three-core coal furnace with large heating area and uniform firepower, which is convenient to operate), shovel and brush. To prepare the soaked squid, be sure to cut the squid into sections, put the flower knives on both sides of the squid head, then open the squid barrel and lay it flat on the chopping board. The oblique knife passes through three quarters of the squid at 45 degrees, and then cuts the edge with a straight knife, being careful not to cut it. Finally, cut into 3 cm long pieces and put them into the pot, which is more convenient for squid to taste. When peeling litchi, the squid sizzled on the hot iron plate the moment it fell on the iron plate for the first time.
Hot air instantly stimulates the excess water in the squid body, making it crisp and fragrant, making the squid exude the ultimate taste bud temptation, and making the sizzling squid really in place. 900g squid, washed and cut into rings, salt 1 teaspoon, flour 120g, vegetable oil 125ml, and a little black pepper 1. Rinse and drain the ring and pat the surface dry with a paper towel. Sprinkle salt and black pepper on the squid rings. 2. Put the flour and several squid rings on a piece of paper or plastic bag and turn it gently until the flour is covered with squid rings. Take out the squid rings that have rolled the flour. Put more in. Repeat this step. Until all the squid rings are covered with flour. 3. Heat the oil in a medium pot. Fry the squid rings sprinkled with flour in the oil pan until golden and crisp. Take it out and put it on a paper towel to absorb excess grease. Knock on the table