Blisters alone are not enough. Generally, there are two kinds of hair growth and mature hair. The multi-purpose cooking method is to remove the fish whiskers first, soak the squid in warm alkaline water to make it completely soft (the amount of alkali used depends on the quality of squid, and the amount of alkali used for old and fleshy squid is greater than that for tender and thin squid, generally 50 grams of alkali is used for tender and thin squid, and a little more can be added for old and thick squid), scrape off the black skin, cut it into two pieces along the length, and pour it into the pot with alkaline water and fish. When the hair is bright, fish the squid into the boiling water basin, and then change the boiling water until the water is cold. Add less alkali every time you change boiling water. Change the water three times continuously until it is completely expanded. When in use, it can be used by changing warm water to make it spit out alkaline smell. Squid is smooth and soft, white and yellow, bright, and elastic when held by hand. If you can't use the finished squid, you should put it in water and save it with less alkali. There are two ways to soak dried squid: 1) Oiling: every 500g dried squid uses 10g sesame oil, adding a little alkali, and soaking in water until soft. 2) alkali development: soda ash and cold water are mixed according to the ratio of 1:2, and then stirred to obtain 50% soda ash solution. Soak dried squid in cold water for 3 hours, then take it out and soak it in soda ash for 3 hours, and it will swell and grow well. After taking it out, rinse it repeatedly with cold water to remove the alkaline smell and cook it.