1, in the fried squid before the squid processing is very critical, first of all, the squid cleaning, cleaning well after we still can not directly fry, we need to blanch in the pot first. After blanching the squid fried out of the taste is better.

2, fried squid must be a big fire, try to minimize the squid in the pan when heated, otherwise fried squid will appear to bite the situation. And blanch and then immediately with the stir-fry just can reduce the time in the frying pan, reduce the loss of nutrients, the taste is also relatively crisp.

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