1. Required tools:

A round iron plate with a thickness of 3 to 5 mm and a diameter of about 30 cm. The surface is smooth and flat. Two handles can be welded to the edge of the iron plate. , to facilitate the operation of the stove (a three-core coal stove has a large heating area and uniform firepower. For the convenience of operation, liquefied gas can also be used), a shovel and a brush.

2. Selection of materials:

Squid should be of good quality, without rot, with complete appearance and fresh color.

Prepared iron plate squid

3. Recipe: (Take 2 kilograms of squid as an example)

20g five-spice powder, appropriate amount of chili powder, appropriate amount of pepper powder , 20g MSG, 15g refined salt, 10g chicken essence, 20g minced garlic, 3g sugar, appropriate amount of cooking wine, 60g starch.

4. Pickling:

Divide the squid into rectangular strips that are 3 to 5 cm long, about 1.5 cm wide, and about 0.8 cm thick. Add the above ingredients and mix well. , marinate for about 20 minutes. Just add a little cumin powder on top of the squid after cooking.

5. Threading skewers:

Use bamboo skewers to thread the marinated squid pieces into skewers. The skewers must be uniform in size. When threading the squid pieces, the bamboo skewers should start from the squid. Pierce the middle of the block lengthwise. When threading the squid tentacles, the bamboo skewers should be lengthwise so that they look better.

6. Grilling

Place the iron plate on the stove to heat it up, use a brush to evenly apply a layer of vegetable oil on the iron plate, and cut the onions into uniform small pieces. Put the granulated squid on the iron plate and fry until fragrant. Place the threaded squid skewers on the iron plate for grilling. During the grilling process, you should always pay attention to adjusting the firepower, and constantly brush with oil and turn over to avoid grilling. During the grilling process, an appropriate amount of five-spice powder, cumin powder, chili powder, and Sichuan pepper powder should be applied to the surface of the squid. After the grilled squid is cooked, brush a layer of fragrant sauce on the surface and then eat.

7. Preparation of Piaoxiang Sauce

(1) Ingredients: 500g pickled pepper, 200g peanut butter, 40g chili oil, 100g garlic kernels, 30g pepper powder, 80g MSG, super fresh 10g of Weiwang, 100g of chicken essence, 20g of sugar, and 40g of refined salt.

(2) First chop the pickled peppers finely, peel and mash the garlic cloves.

(3) Use a porcelain vessel to put sesame paste, peanut butter, chili sauce, garlic kernels, pepper powder, super umami king, chicken essence, white sugar, refined salt, etc. and mix well. '

(4) Heat the vegetable oil until it is eighty-mature, add finely chopped pickled peppers and fry until fragrant, then pour it into the porcelain mixture, cover it, let it cool and taste it again. , put some sugar and MSG appropriately, and if it is light, add some salt to make the fragrant sauce.