1, need utensils: iron plate a piece, 3-5 mm thick, diameter of about 30 cm round iron plate, smooth surface, flat, can be welded on the edge of the iron plate two handles to facilitate the operation of the stoves (three-core coal stoves, which have a large area of heat, even fire, in order to facilitate the operation of the liquefied petroleum gas can also be used), shovels, brush a brush.

2, selection: squid should choose a better quality, no rot, the appearance of the integrity of the squid, fresh color is good.

3, recipe: (to 2 kg squid for example) 40 grams of five-spice powder, cumin powder 30 grams, chili powder, pepper powder, 25 grams of monosodium glutamate (MSG), 15 grams of refined salt, Super Fresh Flavor King 2 grams of ginger 20 grams of garlic 20 grams of sugar 3 grams of cooking wine, 80 grams of cornstarch, onion 100 grams.

4, marinade: the squid will be divided into long 3-5 centimeters, about 1.5 centimeters wide, about 0.8 centimeters thick rectangular strip, into the above ingredients and mix well, marinate for about 20 minutes.

5, wear string: marinated squid with a bamboo stick into a string of squid blocks, the requirements of the string into a string of uniform size, wear squid blocks of bamboo should be from the middle of the squid block longitudinal penetration, wear squid whiskers when the bamboo stick should be horizontally penetrated.

6, grilled: the iron plate on the stove hot, with a row of brush on the iron plate evenly brushed with a layer of vegetable oil, will be cut into small uniform onion granules into the iron plate deep-fried flavor, will be wearing a good squid skewers placed on the iron plate grilled in the grilling process should always pay attention to adjust the size of the fire, and constantly brush the oil, turn over the surface;

7, so as not to bake paste, should be in the baking process in the Squid surface sprinkled with an appropriate amount of five-spice powder, cumin powder, chili powder, pepper powder after baking the squid surface brush a layer of floating sauce can be eaten.

8, the modulation of the floating sauce

(1) Ingredients: 500 grams of pepper, sesame paste 150 grams, 200 grams of peanut butter, 40 grams of chili sauce, 100 grams of garlic, 30 grams of pepper, 80 grams of monosodium glutamate (MSG), 10 grams of super-fresh king of flavors, 100 grams of chicken, 20 grams of sugar, 20 grams of refined salt.

(2) first pickled pepper chopped fine, garlic cloves peeled and mashed.

(3) with a porcelain container with sesame paste, peanut butter, chili sauce, garlic, pepper powder, super fresh flavor king, chicken essence, sugar, refined salt and mix well.

(4) the vegetable oil burned to eight mature when put pickled pepper finely chopped fried incense, and then poured into the porcelain seasoned material, cover the lid, let it cool down and then taste it, if salty, appropriate to put a bit of sugar, monosodium glutamate, light add a bit of salt that is into the floating sauce.