Required materials: leek moss 150g, squid 150g, oyster sauce 15ml, blended oil 10ml, a small amount of millet pepper, 50g of carrot and 0/5g of ginger. Wash the squid and clean the suction cups on your eyes and feet. Cut the squid into small pieces according to your own preferences. Wash the leek moss, go to old terrier and keep the tender parts. Put chopped leek moss and squid whiskers into a small bowl, shred carrots and ginger, and dice millet pepper.

Shape characteristics of squid

There are a pair of developed gills around the mouth on both sides of the head. It often moves in the middle and upper layers of shallow water, and the vertical movement range is above 100 meters. The slender body is a long cone, which feeds on krill, sardines, whitebait and small male fish, and is also the prey of fierce fish. Eggs are matured in batches and produced in batches. Eggs are wrapped in gelatinous egg sheaths, and each egg sheath contains several to hundreds of eggs according to different species. The amount of eggs laid by different species also varies greatly, ranging from several hundred to tens of thousands.

Squid has two gills as respiratory organs. The body is divided into head and short neck, and the meat is fresh and tender. The dried product is called dried squid, and the meat quality is excellent. It enjoys a high reputation in the seafood market at home and abroad, with an annual output of 40,000-50,000 tons. The main fishing grounds are in Beibu Gulf of Hainan, southern Fujian, Taiwan Province Province, Guangdong, Bohai Bay of Hebei, Guangxi, and the offshore of the Philippines, Vietnam and Thailand, among which the squid produced in Beibu Gulf and Bohai Bay of the South China Sea is the best.