1. Remove the black skin of squid: there is a layer of black skin on the surface of squid, which is the protective film of squid, so it must be removed when handling. If it is not removed, it will also affect the color of the dishes. Squid skin is difficult to peel. First, we soak squid in white vinegar water. After three minutes, we can put the squid in clean water, cut several knives on the back of the squid, and then hold the triangular head of the squid by hand and pull it down, so that the skin can be easily removed.

2. Pulling the squid head: When we pull the squid skin, we will directly pull its head and bring out the internal organs of the squid. We can just pinch it with our fingers. The eyes on the squid head must be removed, because it contains a lot of ink. If it is not removed, the food will turn black. There is a "plastic ring" on the sucker of squid antenna, so it needs to be removed, and then its mouth is cut off and cleaned. This step must be prepared, because squid ink is easy to shoot.

3. Clean the body of squid: This part is easier to handle. Pull out the cartilage of the squid directly, then cut the squid's stomach with scissors and rinse it directly.

4. Shred squid: After all the squid are cleaned, they can be shredded.