1, squid wash and spare. Potatoes washed and peeled, cut into strips, covered with plastic wrap into the microwave oven ding 3-5 minutes

2, potatoes poured into the wall-breaker, add a small amount of water, with the mixing function into a puree

3, add salt and black pepper and mix well. If there is too much water, it is best to put it into a gauze and squeeze out some of it, otherwise it will bloat when stuffed into a squid tube

4. Add chopped diced green peppers and diced onions and mix well. You can also sauté the diced peppers and onions in a little oil to break them up. I personally prefer to eat crispy texture, so use the raw

5, stuffed into the squid tube, the internal plug tight, to eight or nine percent full. After the squid is cooked, it will shrink slightly, squeeze the mashed potatoes outward, if stuffed too full, it will overflow

6, Korean-style hot sauce with a little oil and cumin powder, adjusted to the consistency that can be spread

7, seal the mouth with a toothpick, brush the hot sauce from the previous step, into the middle of the preheated oven, upper and lower heat 180 degrees bake for 8 minutes or so, and then turn over to make up for the brush hot sauce, move to the upper layer of the grill for 3-5 minutes. The temperature of the squid will vary depending on the temperature and time of the squid. Specific time and temperature according to the size of the squid, the actual temperature of the oven discretionary increase or decrease

8, remove slightly cooled, placed on greaseproof paper, with a sharp knife to cut thick slices can be