This is a late-night snack dish - secret braised squid in oil. The dish tastes very good, but it requires boiling fragrant brine and spicy brine oil, which takes a long time to prepare.

How to make spicy marinated oil: 1. Prepare spices: 150 grams of cinnamon, 125 grams each of angelica, angelica, angelica, and astragalus, 100 grams each of paicao, star anise, and kaempferol, 50 grams of cumin, tangerine peel, bay leaves, and white pepper

40 grams each, 25 grams white cardamom, 40 grams dry ginger, 15 grams each amomum villosum, peppercorns, fragrant fruit, and licorice, 10 grams lemongrass, 4 monk fruit, 4 grams cloves 2. Soak the spices in water overnight, and remove

Control dry moisture.

3. Soak 4kg of Erjingan dried chili peppers and 200g of Dahongpao pepper in water overnight, remove and drain.

4. Pour 12.5 kilograms of rapeseed oil into the pot. When it is 60% hot, add vegetable ingredients (500 grams each of carrot slices and onion cubes, 250 grams each of parsley, shallots, ginger slices, and coriander) and fry over low heat.

Dry the water, turn off the heat and filter out the residue, wait until the oil temperature is about 20% hot, then add the processed spices, stir-fry on low heat for 3 hours, turn off the heat and cool, soak for 3 days to release the aroma of the spices, and filter out the material

Scum.

Put the oil on the fire again, add the water-soaked Erjingan dried chili peppers and Dahongpao dried Sichuan peppercorns, stir-fry for 25 minutes on low heat, turn off the heat and soak overnight to get a spicy flavor. The next day, filter out the chili peppers and Sichuan peppercorns (pepper,

Sichuan peppercorns and spices can be reused twice).

How to make fragrant brine: 1. Prepare 40 grams each of star anise, grass fruit, and kaempferol, 50 grams each of angelica, cinnamon, and angelica root, 30 grams of bay leaves, 25 grams each of white cardamom, and cumin, and 20 grams each of tangerine peel and xiangguo.

15 grams of Lingcao, 10 grams each of peppercorns, lemongrass, and cloves. Soak in water overnight, remove, drain, and wrap in a bag.

2. Chop 2.5 kilograms of pork rib bones, 1.5 kilograms each of chicken racks, pig trotters, and fresh pig skin into large pieces, wash and blanch.

3. Put 250 grams of peanut oil in the pot, and when it is 50% hot, add the vegetable ingredients (1 kilogram each of parsley segments, carrot slices, and onion slices, 750 grams of coriander, 500 grams of sweet pepper, shallots, and ginger slices)

250 grams each, 150 grams of shiitake mushrooms) and stir-fry until fragrant, pour 20 kilograms of mineral water, bring to a boil over high heat, change to medium heat and simmer for 20 minutes, take out the vegetable ingredients, add the blanched meat ingredients, bring to a boil over high heat, and change to

Simmer over low heat for 4 hours, add spice bag, 250g sugar color and appropriate amount of salt to adjust the taste, simmer over low heat for 1 hour and turn off the heat.

How to prepare the dish: 1. Slaughter and prepare the fresh squid, blanch it in boiling water over high heat, and take it out quickly.

2. Put 1 kilogram of homemade brine and 1.5 kilogram of homemade spicy brine oil into the pot and bring to a boil. Add the squid and marinate over low heat for about 8 minutes. Turn off the heat and soak for 5 minutes. Remove the squid to control the oil. Place on the plate as needed.

3. Serve with garlic chili sauce and mustard sauce.