Method 1 of cleaning up squid:

First use a toothpick to pierce the eyes of the squid. Be careful the first time and pierce in slowly to avoid splashing, and then The other eye is penetrated - now it's fine, and I won't be splashed with black water anymore! Then cut the squid body open and take out the internal organs. The eyes and mouth are basically not allowed, so you can just cut off the squid whiskers. Rub the cut squid tentacles with salt to remove the dirt from the suckers. The black stuff on the squid can be torn off with your hands, but my mother said it doesn't matter. If you want to get rid of it, I think it's faster to scald it with boiling water.

Method 2 for cleaning up squid:

Don’t eat the internal organs. There is a hard thing on the head between the claws and you can’t eat it. Peel off the red film on the outside. For stir-frying, just pour boiling water over it for a few times to make the fish stand out, and then stir-fry with the actual ingredients. If boiling, boil it in boiling water for about a minute, pick it up and put it in ice water. Then dip it in horseradish soy sauce and eat it.

Method 3 for cleaning up squid:

Use scissors to cut the squid lengthwise, take out the internal organs, and then wash away the blood. Then, the most troublesome step begins: Peel off the film covering the squid. The film is not only on its body, but also on its whiskers. Because squid are molluscs, it is particularly difficult to tear off the membrane on their whiskers.

Tips: How to choose squid

High-quality squid has a complete and solid body, is pink and shiny, has a slight white frost on the surface, has thick, translucent meat, and is not red on the back. . Inferior-quality squid are thin and incomplete, reddish-yellow and slightly black in color, dull, with too thick white frost on the surface, and black-red or moldy red back.