When using squid, clean it first, then cut it into small pieces, then add boiling water until the squid turns white and rolls, and then take it out, thus completing the blanching time. Generally, don't blanch for too long, just roll it up and pick it up to keep it fresh and tender.

It is best to control the water temperature of squid blanching at about 80-90 degrees, which can not only ensure the maturity of squid, but also not make the meat of squid too old. In the process of blanching squid, appropriate amount of cooking wine, onion, ginger and garlic can be added to help squid remove the fishy smell.