1. Wash the fresh squid, then tear off the two wings of the squid, remove the inside of the squid as white as plastic as well as the internal organs, and then remove a layer of ultra-thin black-purple skin on the back. Of course, the squid whiskers should also be removed from the outer black-purple skin.

2. Fresh squid is usually in the shape of a tube, so use a knife to cut it from the side so that it is in the shape of a slice.

3. Cut the sliced squid lengthwise into 3 equal parts.

4. Take one of the slices of squid, place it on the counter with the inside facing up, and starting from the corner of the rectangle, slice the knife into the squid diagonally at an angle of 45° (the angle between the long side of the rectangle and the squid is 45°), spacing each slice at 0.2 cm apart, and cutting the knife as deep as 2/3 of the thickness of the squid to create a neat row of slashes.

Note: Never cut the squid off.

5. Adjust the angle of the squid, and just now the cutter was vertically crossed the way to cut the cutter, the interval is still 0.2cm.

6. Cutting good to take to the cooking will be rolled into a beautiful wheat flower shape.

Tips: cut flower knife chopper to be a little sharp, in addition, the chopping board should be flat.