1

The squid is eviscerated, peeled and washed.

2

Drain and cut into filaments for later use.

three

Put shredded squid into a bowl and add fish sauce, Chili sauce, Korean Chili sauce, oyster sauce, cooking wine, salt and sugar.

four

Picking up and curing 10 minutes.

five

Dice onion, wash shallot and cut into sections, and cut red pepper into small circles for later use.

six

Take an iron plate and heat it to 90%. Spread the pickled squid on the iron plate.

seven

Bake squid until it turns white, add onion and stir-fry until fragrant.

eight

Then add a proper amount of Chili sauce and stir well.

nine

Sprinkle cumin and white sesame seeds and stir fry quickly.

10

Turn off the heat, sprinkle with Chili rings and shallots, and serve.