The body of the fish itself is cylindrical, remove the guts, the head is done separately (cut not in a circle), and the body is cut crosswise.

You have to slowly and very patiently cut the cross cuts, the cuts should not be too thin or too deep, about 3/5 of the entire thickness of the squid is more appropriate. The cut side of the squid is the side of the bone, that is, the smoother side. After cutting the knife flower, the squid should be cut into small sections of 3-4 centimeters. Cut after soaking in boiling water, a part can be rolled up, and then dry the water, the frying pan should be hot, and then put the squid into the fierce fire stir fry, so it's almost. So basically, can you roll to see is your knife power and firepower.