The squid is peeled off and cleaned, and then cut into rings. Add a spoonful of cooking wine and a few slices of ginger to the boiling pot, blanch in the squid ring for one minute, and then remove the cold water, which will make it more crispy. Squid water control, add salt, pepper and cooking wine, grab and mix evenly, and marinate for half an hour. In the meantime, we prepare to wrap flour, put a spoonful of flour in the bowl, add salt and black pepper and mix well. Beat an egg in another bowl, stir it up with chopsticks, and put bread crumbs in the third bowl.
The pickled squid rings are first wrapped with a layer of starch, then with a layer of egg liquid, and finally with a layer of bread crumbs. Spread tin foil on the baking tray, and put the squid rings evenly on it. Be careful not to overlap and bake. The overlapping parts are not easy to become crisp. Preheat the oven at 200 degrees for five minutes, put it in a baking tray and bake it up and down for 8- 10 minutes. Every oven has a different temper, so the temperature and time should be adjusted, especially in small ovens, where the temperature is high and cooked quickly, and it cannot exceed 8 minutes. Don't leave people during this period, and observe the surface of squid at any time. The area is reduced and it is basically yellowish. If you are not sure, take out the baking tray when it is baked for 7-8 minutes, and taste it when it is slightly cold. If it is not crisp, you can put it in for another minute. You must not bake it for too long, otherwise the squid inside will become hard and chewy.
You can eat it directly after baking, or you can mix some dip yourself, mix it with tomato sauce or sprinkle some cumin powder and pepper. The taste is very good. It can be eaten up just after ten minutes out of the oven.