Soak squid in clear water for a few more minutes, in order to get rid of fishy smell and harmful substances. Remove the skin by hand, and be sure to clean it. Cut the flower knife, change it into small pieces at last, and then soak it in water. Put water in the pot, boil the squid, remove and control the water. Put oil in the pan, add onion and stir-fry until fragrant, add seasoning, add squid whiskers, stir-fry over high fire, and take out the pan.
Luffa squid beard: squid must tear off its coat, clean it and cut it into sections. Peel and cut the towel gourd into strips, peel and slice the carrot, pat the garlic flat and chop it, shred the ginger, heat the pan (no need to put oil), put the cooking wine and shredded ginger until fragrant, put the squid in, add a little salt, stir-fry until the water comes out, pick it up and rinse it off, drain the water for later use, heat the oil pan, put the garlic into the pan, stir-fry the carrot slices until soft, and put the towel gourd into the pan, stir-fry slightly. After loofah softens, add squid whiskers, stir-fry evenly, and season with salt and chicken essence.