500g squid, half a spoonful of sesame, half a spoonful of Chili powder, half a spoonful of cumin and half a spoonful of cumin powder.

Pickled squid: a little ginger, a spoonful of cooking oil, a spoonful of cooking wine, two tablespoons of soy sauce, a spoonful of oyster sauce, a spoonful of white pepper, two spicy powders, a spoonful of sesame, a spoonful of cumin, a spoonful of cumin powder and a spoonful of starch.

Steps:

1. Wash squid and cut into sections. If it is too thick, change the knife.

2. Pickling: shredded ginger+a spoonful of cooking oil+a spoonful of cooking wine+two spoons of soy sauce+a spoonful of oyster sauce+a spoonful of white pepper+two spoons of Chili powder+a spoonful of sesame+a spoonful of cumin powder+a spoonful of starch, and marinate for more than half an hour.

3. Spread tin foil on the air wok, put the squid on it, bake at 180 degrees for 20 minutes, take it out, sprinkle with Chili powder, cumin powder and sesame seeds, and mix well.