Squid 500g

Half an onion

Proper amount of soy sauce

Proper amount of cooking wine

Chili sauce 1 spoon

fish sauce/gravy

oyster sauce

How to do the family version of iron plate squid?

Thaw the squid at room temperature for 2-3 hours, or put it in the freezer 12 hours (don't open the bag, don't soak it in hot water), and rinse it 1-2 times after thawing.

Pull out the head, the internal organs will be taken out together, pull out the cartilage in the body, cut it open, clean the squid body, cut off the eyes of the squid head, leave the squid whiskers, and then peel the squid body and cut it into strips.

Boil the water, blanch the squid in boiling water for 2 seconds, take out, add half a spoonful of Chili sauce, half a spoonful of soy sauce, cooking wine and fish sauce, mix well and marinate for 10 minute.

Shred onion, cut green and red pepper into circles, cut pepper into small circles, and mince onion.

Heat the iron plate with oil, pour squid and fry until cooked.

Add onion, green and red pepper, pepper, a little seafood sauce and oyster sauce, half a spoonful of soy sauce, half a spoonful of Chili sauce and a little water to adjust the juice, pour it on the squid, mix well, sprinkle some white sesame seeds and cumin according to personal taste, and finally sprinkle some chopped green onion.

Tips

There is black ink because the ink sac of squid burst when vacuuming, so it is edible.